Spiced Indian Egg & Spinach Breakfast Skillet

Indian · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb

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Ingredients

• 8 large Eggs
• 4 cups Fresh spinach
• 1 medium Onion
• 1 large Tomato
• 1 small Green chili (optional)
• 1 tsp Ginger garlic paste
• 1 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin seeds
• to taste Salt
• to taste Black pepper
• 2 tbsp Olive oil

Method

1. Heat olive oil in a large skillet over medium heat. Add cumin seeds and sauté until fragrant.
2. Add chopped onions and green chili (if using), cook until onions are translucent.
3. Stir in ginger garlic paste, turmeric, and garam masala; cook for 1 minute.
4. Add chopped tomato and cook until softened.
5. Reduce heat to low, add spinach and cook until wilted, about 2-3 minutes.
6. Crack eggs over the sautéed vegetables, season with salt and pepper, and gently scramble until eggs are fully cooked.
7. Serve hot, garnished with additional spices if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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