Herb and Cheese Scramble

1. 1

   Prepare the egg mixture

   • In a medium bowl, crack the 8 eggs.
   • Add the salt and freshly ground black pepper.
   • Whisk well until the yolks and whites are fully combined and slightly frothy.
2. 2

   Sauté the aromatics

   • Heat the sunflower oil in a non-stick pan or skillet over medium heat.
   • Add the finely chopped onion and green chilies.
   • Sauté for 3-4 minutes until the onions become soft and translucent.
   • Add the turmeric powder and cook for another 30 seconds until fragrant.
3. 3

   Scramble the eggs

   • Pour the whisked egg mixture into the pan.
   • Let it sit for about 30 seconds until the edges begin to set.
   • Gently push the cooked eggs from the edges toward the center, allowing the uncooked egg to flow to the sides.
   • Continue this process for 2-3 minutes until the eggs are about 80% cooked but still slightly soft and moist.
4. 4

   Add cheese and herbs

   • Sprinkle the crumbled paneer and 3 tablespoons of chopped coriander leaves over the eggs.
   • Gently fold them into the scramble.
   • Cook for another minute until the paneer is just warmed through and the eggs are cooked to your liking.
   • Remove from heat immediately to prevent overcooking.
5. 5

   Garnish and serve

   • Garnish with the remaining 1 tablespoon of fresh coriander leaves.
   • Serve hot with toast, roti, or pav.

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