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Protein-packed scrambled eggs with wholesome toast and creamy avocado. A quick energy-giving breakfast!
A quick and flavorful Indian-style scrambled egg dish, spiced with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a light meal, ready in under 30 minutes and best served with pav or roti.
Serving size: 1 serving
A quick and delicious Indian breakfast or snack! Crispy toast topped with a savory semolina and vegetable mixture, pan-fried to golden perfection. Ready in under 30 minutes and a guaranteed hit with everyone.
Serving size: 1 serving
Perfectly ripe avocado, sliced and seasoned with a hint of lime, salt, and pepper. This simple preparation is the perfect creamy addition to toast, salads, tacos, or grain bowls, adding healthy fats and a touch of brightness to any meal.
Serving size: 1 serving
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A creamy and nutritious breakfast smoothie made with Greek yogurt, mixed berries, and oats for sustained energy, served with a fresh, crisp pear.
Protein-packed scrambled eggs with wholesome toast and creamy avocado. A quick energy-giving breakfast!
This american dish is perfect for breakfast. With 809.7099999999999 calories and 28.65g of protein per serving, it's a nutritious choice for your meal plan.
In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.
Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.
Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle the garam masala and chopped fresh cilantro over the eggs. Give it a final gentle stir to combine. Serve immediately.
Prepare the Batter
Rest the Batter (15 minutes)
Apply Batter to Bread
Pan-Fry the Toast (5-6 minutes per toast)
Slice the avocados in half lengthwise and carefully remove the pits. Use a large spoon to scoop the flesh out from the skin, keeping each half intact.
Place the avocado halves flat-side down on a cutting board. Using a sharp knife, cut them into thin slices, about 1/4-inch thick.
Gently fan out the slices on a serving plate. Immediately drizzle with fresh lime juice to prevent browning.
Sprinkle evenly with salt and freshly ground black pepper. Serve right away as a topping or side dish.
Serve Hot
