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Monday, February 20, 2017

A Recipe Of Perfect Scrambled Protein Eggs With Mexican Touch

It is our kitchen table that gives the essence and color to our mixed heritage and habits, my Indian breakfast of oats porridge pepped up with seasonal fruits or methi thepla with chilled fresh yogurt dusted with sugar was very different from the fried anda paratha and halwa puri of my kin, Throwing in whites and yellows for a perfectly light and fluffy dish is all he plump for in the morning. If you want a mind blowing breakfast with hot parathas or repast, this is an enjoyable and light dish. A salubrious and scrummy version of Mexican-inspired breakfast, as it has more veggies cut down together with the amazing whiff of cilantro juxtaposed with deep pink strawberry jam, cream and whole wheat bread.

Multigrain bread overspread with healthy scrambled toppings with thin-sliced radish, cucumber, and baby arugula is ready in under 10 minutes, what else you need! Add grated cheese or prepare beaten eggs with simple salt and pepper, or take this breakfast bowl with wheat flat bread, eat the way you want and quench your sense of taste with this amazing kick start breakfast recipe. It's quick, easy and requires a little patience and the outcome is wonderful, tell me what you topped your scrambled egg with? I could use some new ideas. 

A Recipe Of Perfect Scrambled Protein Eggs With Mexican Touch

A Recipe Of Perfect Scrambled Protein Eggs With Mexican Touch

Preparation Time: 5 minutes
Cooking Time: 5-8 minutes
Total Time: 13 minutes
Serves: 2 persons

2 eggs, lightly beaten
2 tablespoon canola cooking oil
1 small, finely diced onions
1 large, finely chopped plum tomatoes, seeded
1-2 finely chopped jalapeno, seeded
1/2 teaspoon turmeric powder or haldi, optional
1/4 teaspoon pepper
Handful of chopped cilantro
Salt to taste

  • Heat cooking oil in nonstick pan, add chopped onions and fry until it becomes semi-transparent
  • Add finely chopped tomatoes and allow it to cook for 2-3 minutes on a medium flame until the tomatoes become soft and mushy in texture.
  • Add chopped jalapeno, 1/2 teaspoon turmeric powder, salt and pepper, cook until the oil separates from the sides of the mixture. Now add chopped cilantro and lightly beaten eggs and cook, immediately start folding the egg evenly.
  • Serve hot with avocado or with roast potatoes, simply yummy fulfilling light breakfast goals.

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