Spiced Scrambled Eggs with Vegetables
A quick, flavorful scramble with carrots, onion, and warm spices. Ready in about 15 minutes, perfect for breakfast or a light meal.
- Total time
- 15 min
- Servings
- 2
- Calories
- 220
- Protein
- 14g
comfortingquickindiangluten-freevegetarianeggsoftscrambled
Ingredients
- 4 large eggs
- 1 medium, grated carrot
- 1 small, finely chopped onion
- 8 leaves curry leaves
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric
Instructions
- 1
Heat 1 tbsp oil in a skillet over medium. Add 1 tsp mustard seeds and 8 curry leaves; cook until seeds pop, about 1 minute.
- 2
Add 1 small chopped onion and 1 grated carrot. Cook until soft, about 4 minutes, stirring often.
- 3
In a bowl, beat 4 eggs with 0.5 tsp turmeric and a pinch of salt. Pour into the skillet.
- 4
Stir gently over medium-low heat until eggs are just set but still soft, about 3 minutes. Serve hot.
- 5
Optional: add a pinch of chili flakes or black pepper for extra heat.
Tools you’ll need
- skillet
- bowl
- whisk or fork
- spatula
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