About the Recipe
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Ingredients
Ingredients
Main:
4 large eggs (or 3 whole eggs + 2 egg whites for leaner version)
1 tsp olive oil / ghee / butter
1 onion, finely chopped
1 tomato, finely chopped
1–2 green chilies, finely chopped
½ tsp ginger-garlic paste
1 small capsicum (bell pepper), finely chopped (optional for extra fiber)
Spices:
½ tsp turmeric powder
½ tsp red chili powder
½ tsp cumin seeds
½ tsp garam masala
Salt, to taste
Fresh coriander leaves, chopped (for garnish)
Preparation
Instructions
Prep eggs
Crack eggs into a bowl, add a pinch of salt, and beat lightly.
Make the masala base
Heat oil in a non-stick pan.
Add cumin seeds → let them splutter.
Add onion and green chilies → sauté until onions turn golden brown.
Add ginger-garlic paste → cook 30 seconds until the raw smell goes.
Add tomatoes, turmeric, and chili powder → cook till tomatoes soften.
Add capsicum (optional)
Stir-fry for 2–3 minutes till slightly tender.
Add eggs
Pour beaten eggs into the pan.
Stir continuously on medium heat, scrambling until just set.
Add garam masala and adjust salt.
Finish
Garnish with chopped coriander leaves.
Serve hot!
🍽️ Serving Suggestions
With whole wheat roti, multigrain bread, or brown rice.
For extra protein:
Add 50g paneer, grated into the eggs.
Or serve with a side of Greek yogurt or boiled chickpeas.