Egg and Spinach Bhurji

Scrambled eggs with spinach and aromatic Indian spices.

Ingredients

• 4 large Eggs
• 150g fresh, or 100g frozen (thawed and squeezed dry) Spinach
• 1/2 medium, finely chopped Onion
• 1-2, finely chopped (adjust to taste) Green chilies
• 1 tsp Ginger-garlic paste
• 1/4 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1 tbsp Ghee or coconut oil
• 1/4 tsp Garam masala
• 2 tbsp, chopped Fresh cilantro
• to taste Salt and black pepper

Instructions

1. Heat ghee or coconut oil in a non-stick pan over medium heat.
2. Add finely chopped onion and sauté until translucent and slightly golden, about 3-4 minutes.
3. Add ginger-garlic paste and green chilies, sauté for about 30 seconds until fragrant.
4. Add spinach and cook until wilted, stirring occasionally, about 2-3 minutes. If using frozen spinach, ensure it's well-drained.
5. Add turmeric powder, cumin powder, garam masala, salt, and black pepper. Mix well to combine.
6. Pour in beaten eggs and scramble, stirring gently but continuously, until the eggs are cooked but still slightly moist. Avoid overcooking for best texture.
7. Stir in fresh cilantro before serving.
8. Serve hot immediately.

Cuisine: Indian

Suitability: gluten-free,low-carb

Prep Time: 10 mins

Cook Time: 15 mins

Serving Size: 2

Meal Type: breakfast