Directions:
- 1. In a medium-size bowl, beat the eggs with the cumin and salt and pepper. In a large nonstick skillet, melt the clarified butter over medium heat, then cook the chiles, scallions, and ginger until soft, about 3 minutes, stirring. Add the tomato, coriander, and turmeric and cook for 2 minutes, stirring.
- 2. Add the eggs and cook on medium heat until congealed but not dry, about 3 minutes, lifting them gently and turning them with a rubber spatula. Once they have congealed, transfer them to a serving platter and garnish with the tomato wedges and coriander leaves. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.4 Kcal (814 kJ) | ||
| Calories from fat | 134.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.94g | 23% | |
|---|---|---|---|
| Cholesterol | 297.94mg | 99% | |
| Sodium | 115.73mg | 5% | |
| Potassium | 359.31mg | 8% | |
| Total Carbs | 5.48g | 2% | |
| Sugars | 2.36g | 9% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 11.07g | 22% | |
| Vitamin C | 18mg | 30% | |
| Iron | 2.3mg | 13% | |
| Calcium | 78.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 115.97 Kcal (486 kJ) | ||
| Calories from fat | 80.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.91g | 23% | |
|---|---|---|---|
| Cholesterol | 177.73mg | 99% | |
| Sodium | 69.04mg | 5% | |
| Potassium | 214.34mg | 8% | |
| Total Carbs | 3.27g | 2% | |
| Sugars | 1.41g | 9% | |
| Dietary Fiber | 0.85g | 6% | |
| Protein | 6.6g | 22% | |
| Vitamin C | 10.7mg | 30% | |
| Iron | 1.4mg | 13% | |
| Calcium | 46.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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