My Scrambled Eggs with Paratha
A fluffy, flavorful twist on a classic, perfect with flaky paratha.
⏱️ 15 min🍽️ Serves 1
🔥 410 kcal💪 18g protein🍚 35g carbs🥑 22g fat🌾 3g fibreper serving
📲 Share
servings
Ingredients
- 🥚4 large eggs
- 🥛2 tbsp milk
- 🧅½ small onion, finely chopped
- 🌶️1 green chili, deseeded and minced (optional)
- 🌿1 tbsp fresh cilantro, chopped
- 🟠½ tsp turmeric powder
- 🍚¼ tsp cumin powder
- 🧈1 tbsp ghee or butter
- 🧂 salt and black pepper, to taste
- 🫓2 frozen parathas
Pro tips
- For extra richness, add a tablespoon of cream cheese or heavy cream to the eggs.
- Adjust the amount of green chili to your spice preference, or omit for a milder version.
- Don't overcrowd the pan; if making a larger batch, cook in two separate batches for best results.
Method
- 1In a bowl, whisk eggs with milk, salt, pepper, turmeric, and cumin until well combined.
- 2Heat ghee or butter in a non-stick pan over medium heat. Add chopped onion and green chili (if using), and sauté until onions are translucent, about 3-4 minutes.
- 3Pour the egg mixture into the pan. Let it sit undisturbed for 30 seconds until the edges begin to set.
- 4Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath.
- 5Continue this process, folding and scrambling until the eggs are mostly set but still slightly moist. Do not overcook.
- 6Stir in the fresh cilantro and remove from heat.
- 7Meanwhile, cook the frozen parathas according to package instructions, typically heating on a griddle until golden brown and flaky.
- 8Serve the scrambled eggs immediately with the warm parathas.