Difficulty Level Easy
It took me a long time to get to the point where I was okay with eating eggs. For me, it's all about how to disguise them, so quiche, souffle and scrambled eggs are good, but a bald-faced fried egg is the quickest way to initiate my gag reflex. My husband takes so much pleasure from eating his egg in a basket dish at the cottage, that I'm almost jealous, but not enough to eat it. I most often eat eggs scrambled for breakfast and I usually mix in cheddar cheese, which really isn't the healthiest way to eat eggs.
I was so thrilled to see this fabulous recipe for an Indian spiced version of scrambled eggs on one of my favourite food websites Limes & Lycopene, that I had to make it right away. I had a jar of mixed Indian spices left over from my butter chicken recipe so I didn't have to haul a bunch of stuff out of my cupboard and measure, which is a huge help when you are cooking breakfast. I tossed in some fresh spinach and cilantro along with my home-canned tomatoes and then put it on a tortilla, rather than toast which is called for in the recipe, and had an entirely delightful meal.
|2 teaspoons||olive oil|
|1/4||onion, finely chopped|
|Pinch of||chilli powder|
|Pinch of||ground cumin|
|Pinch of||garam masala|
|1||cm piece of fresh ginger, slightly finely chopped|
|1||medium tomato, or 5 cherry tomatoes, roughly chopped|
|Large handful of greenery, washed & very roughly torn|
From the website Limes & Lycopene