Spiced Indian Egg & Spinach Breakfast Skillet
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Indian · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb
278 cal
14g protein
6g carbs
22g fat
per serving · estimated
Ingredients
- 4 large Eggs
- 2 cups Fresh spinach
- 1 medium Onion
- 1 large Tomato
- 1 small Green chili (optional)
- 1/2 tsp Ginger garlic paste
- 1/2 tsp Garam masala
- 1/4 tsp Turmeric powder
- 1/4 tsp Cumin seeds
- to taste Salt
- to taste Black pepper
- 1 tbsp Olive oil
Method (tap to check — screen stays awake)
- Heat olive oil in a large skillet over medium heat. Add cumin seeds and sauté until fragrant.
- Add chopped onions and green chili (if using), cook until onions are translucent.
- Stir in ginger garlic paste, turmeric, and garam masala; cook for 1 minute.
- Add chopped tomato and cook until softened.
- Reduce heat to low, add spinach and cook until wilted, about 2-3 minutes.
- Crack eggs over the sautéed vegetables, season with salt and pepper, and gently scramble until eggs are fully cooked.
- 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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