GINNY'S SPICY INDIAN-STYLE SCRAMBLED EGGS
4 eggs
1/4 teaspoon cumin
Pinch turmeric
1/2 teaspoon salt
1 tablespoon butter or oil *
1 small red onion, diced fine, about 2 1/2 ounces
1 hot red or green chile, seeded and minced
1 clove garlic, minced
1 1/2 teaspoons fresh ginger, minced
1 Roma tomato, seeded and diced
Pinch granular Splenda
2 tablespoons fresh cilantro, chopped
Whisk together the eggs, cumin, turmeric and salt. Heat the butter or oil in a medium nonstick skillet over medium-high heat. Cook the onion, chile, garlic and ginger until the onion just starts to brown, about 3 minutes. Add the tomato, a little pepper and a pinch of Splenda; cook 1 minute. Turn the heat down to medium-low and add the eggs. Cook, stirring constantly, until the eggs are just set, about 1 minute. Garnish with cilantro to serve.
Makes 2 servings
Do not freeze
* Or use ghee, if you have it.
Per Serving: 226 Calories; 16g Fat; 14g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
The only ingredient I didn't have on hand was the cilantro, which is why you don't see any in the photo. These are good but I was expecting them to have a more spicy Indian flavor.