Chickpea Spinach Breakfast Scramble

Fluffy scrambled eggs with spiced chickpeas, fresh spinach, and aromatic Indian seasonings. A protein-rich, vegetarian breakfast ready in 20 minutes.

Indianbreakfastindianvegetarianhigh-proteinquick-and-easygluten-freenut-free

Ingredients

1
Crack the eggs into a bowl and whisk with a fork until well combined; set aside. This ensures the eggs will cook evenly and stay fluffy when scrambled.
2
Heat ghee in a large skillet over medium heat. Once shimmering, add cumin seeds and let them pop for about 20 seconds until fragrant.
3
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent. Stir in the ginger-garlic paste and green chili, cooking for another 30 seconds until aromatic.
4
Add the turmeric powder, coriander powder, and red chili powder; stir continuously for 30 seconds to bloom the spices. Add the chickpeas and cook for 2 minutes over medium heat, stirring gently until warmed through.
5
Add the chopped spinach to the skillet and stir until it wilts completely, about 1-2 minutes. The spinach will reduce significantly and create a flavorful base for the eggs.
6
Pour the whisked eggs into the skillet and reduce heat to medium-low. Gently push the eggs around with a spatula every 15-20 seconds, scraping from the edges toward the center, until large soft curds form—about 4-5 minutes total.
7
Season with salt and toss gently to combine all ingredients. Cook for another 1-2 minutes until the eggs reach your desired doneness—they should still be creamy, not dry.
8
Remove from heat and garnish with fresh cilantro. Serve immediately with warm roti, naan, or whole-grain toast.

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