This bright-colored Indian dish is excellent served as a breakfast, lunch, or dinner course, and it takes only minutes to make. It is creamy and spicy, and eggs don’t get much better than this.
Вј cup milk
ВЅ teaspoon salt
Liberal seasoning freshly ground pepper
2 tablespoons Ghee or butter
Вѕ cup finely chopped mushrooms
6 scallions, thinly sliced
ВЅ fresh red or greenВ chileВ pepperimage, seeded and minced, or в…› teaspoon cayenne pepper
1 teaspoon minced fresh ginger
1 tomato, seeded and finely diced (fresh or canned)
Вј teaspoon turmeric
ВЅ teaspoon ground cumin
Fresh coriander or parsley sprigs for garnish
- Beat the eggs, milk, salt, and pepper together in a large bowl until well blended but not airy.
- Heat the ghee or butter in a large skillet over medium heat, and when hot add the mushrooms, scallions, chili or cayenne pepper, and ginger. Saut, tossing often, until the mushrooms are tender, about 10 minutes.
- Add the tomato, turmeric, and cumin, and cook 3 minutes more, or until the tomato is heated through and tender. Reduce the heat to medium-low.
- Pour in the egg mixture and cook, stirring constantly with a large spoon, until the eggs are set yet still very creamy; do not let them dry out. Serve immediately, garnished with coriander or parsley sprigs.