This mildly spiced Indian scrambled egg recipe makes a great light lunch or light dinner.
Serve with a dollop of yogurt.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion, reduce heat to medium and cook, stirring, until softened, 3 to 4 minutes.
Stir in the garlic-ginger paste, coriander, chili powder and salt.
Stir in water, partially cover and cook until the water evaporates, about 5 minutes.
Add eggs and cook, stirring constantly, until almost set, 4 to 6 minutes.
Serve rolled in paratha (or tortillas) with cilantro, if desired.
Any regular- to medium-heat chili powder can be use in its place.
To bump up the heat, add a pinch of cayenne pepper too.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
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