Indian-Style Scrambled Eggs


These Indian-inspired scrambled eggs make a quick and healthy meal. You can eat them for breakfast, lunch, or dinner because they contain everything a meal should have -- protein, healthy fat, and fiber-rich vegetables -- as well as a good dose of antioxidants and anti-inflammatory herbs and spices.

Indian cuisine often pairs eggs with onions, tomatoes, and spices. Fresh tomatoes aren't in season yet so I used bell peppers instead. You can use any vegetables you like or have already on hand, like zucchini, mushrooms, or spinach. To spice it up, I finished the dish with a generous dollop of fresh coriander chutney, made in advance.

Mixing a splash of liquid into the eggs before you scramble them makes them turn out light and fluffy. I used cream but you could substitute milk or, for a dairy-free dish, water.

Note: Coriander chutney traditionally contains asafetida, also known as hing. It's the gum resin of a fennel-like plant and has a shallot-like aroma when cooked. It can help break down compounds in beans and cruciferous vegetables that can be difficult to digest. Some brands of asafetida contain small amounts of wheat flour, so if you are strictly avoiding gluten, be sure to use gluten-free asafetida or omit it from your chutney.

For each adult serving: 

2 eggs
1 tablespoon cream  
Sea salt
1 teaspoon cold-pressed extra virgin olive oil
1/2 cup finely chopped onion and bell pepper
Ground peppercorn
Prepared coriander chutney
  1. Beat the eggs with the cream and a pinch of salt.
  2. Warm the oil in a ceramic-coated non-stick skillet. (Avoid using regular non-stick skillets.) Add the onion and peppers and sauté until soft. Season with salt and pepper. 
  3. Pour in the egg mixture into the skillet and stir gently with a silicone or rubber scraper until the eggs are scrambled and fully cooked.
  4. Transfer the scrambled eggs to a serving plate. Spoon some coriander chutney over the top and serve immediately.