Indian-Style Scrambled Eggs

Bursting with cumin and fresh ginger, these aren’t your normal scrambled eggs. Minced peppers really bring the heat in this American Heart Association Heart-Check certified meal.


Prep Time: 15 Mins

Cook Time: 10 Mins

Makes: 4 Servings


1/2 cup finely chopped onion
1/2 tsp. minced fresh ginger
1/4 tsp. ground cumin
1 small tomato, chopped (1/2 cup)
1/2 to 1 tsp. minced jalapeño OR serrano pepper
1 Tbsp. chopped fresh cilantro


1. COAT large nonstick skillet with cooking spray; heat over medium heat until hot. ADD onion, ginger and cumin; stir-fry until onion is just softened, about 2 minutes. ADD tomato and jalapeño pepper; stir-fry 2 minutes longer.
2. BEAT eggs, cilantro and salt in medium bowl until blended. POUR over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.

Pro Tips

SERVE with warm whole wheat tortillas or Indian flat bread.

Nutrition Info

Nutrition information per serving (1/4 of recipe): 84 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 186 mg cholesterol; 73 mg sodium; 3 g carbohydrate; 1 g dietary fiber; 7 g protein; 464.0 IU Vitamin A; 41.0 IU Vitamin D; 30.9 mcg folate; 36.0 mg calcium; 1.0 mg iron; 128.4 mg choline.

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