non-vegetariandairy-free
indo_chinese
Chili Garlic Prawns with Steamed Rice
20 min
520 cal
32gProtein
70gCarbs
12gFat
2Recipes
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Perfectly spiced and aromatic, this protein-packed Egg Salt and Pepper is an energy-giving delight!
A quick, protein-packed Indian street-food style egg dish. Fluffy scrambled eggs are tossed with sautéed onions, fiery green chilies, and a generous amount of freshly cracked black pepper. Ready in under 15 minutes, it's a perfect savory breakfast or light meal served with toast or roti.
Serving size: 1 serving
In a medium bowl, crack the 4 eggs. Add 1/2 tsp of salt and 1/2 tsp of the black pepper. Whisk well with a fork or whisk for about 30-45 seconds until the yolks and whites are fully combined and slightly frothy. Set aside.
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Perfectly spiced and aromatic, this protein-packed Egg Salt and Pepper is an energy-giving delight!
This indo_chinese dish is perfect for snack. With 214.56 calories and 13g of protein per serving, it's a low-calorie option for your meal plan.
Heat 1 tbsp of vegetable oil in a non-stick skillet or pan over medium heat. Once the oil is shimmering, add the finely chopped onion and green chili.
Sauté for 2-3 minutes, stirring occasionally, until the onions become soft and translucent but not browned.
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for about 20-30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds. Continue this gentle pushing and folding motion for 2-3 minutes until the eggs are about 90% cooked but still look moist and glossy.
Turn off the heat. Sprinkle the remaining 1/4 tsp of black pepper over the eggs. Gently fold once more to combine. The residual heat from the pan will finish cooking the eggs to perfection.
Garnish with 1 tbsp of fresh chopped coriander leaves. Serve immediately with buttered toast, pav (soft rolls), or fresh roti.