Scrambled Eggs with Wilted Amaranth
Fluffy scrambled eggs folded with tender wilted amaranth leaves, a nutrient-packed twist on your morning scramble. The leaves bring a gentle earthy note while the eggs stay soft and creamy. Quick enough for weekdays and hearty enough to keep you full.
For 2 servings
- prep · ~5 min
Prep the amaranth leaves and aromatics.
Wash the amaranth leaves well and discard any thick stems. Roughly chop the leaves. Finely chop the onion and green chili. Crack the eggs into a bowl, add salt and black pepper, then whisk until frothy.
- saute · ~4 min
Sauté the onion and green chili.
1.Heat oil in a non-stick pan over medium heat.2.Add chopped onion and green chili. Sauté until the onion turns translucent and soft, about 3 minutes.3.Sprinkle in the turmeric powder and stir for 20 seconds.TIPDon't let the onion brown — low and slow keeps the scramble color bright. - saute · ~2 min
Wilt the amaranth leaves.
1.Add the chopped amaranth leaves to the pan.2.Stir well and cook uncovered on medium heat for 2 minutes until the leaves have completely wilted and any water they release has evaporated.TIPAmaranth leaves release water quickly. Let it dry up before adding eggs so the scramble stays fluffy, not soggy. - saute · ~2 min
Scramble the eggs with the greens.
1.Pour the whisked eggs over the wilted greens in the pan.2.Let them set undisturbed for 20 seconds, then use a spatula to gently push the eggs from the edges to the center.3.Fold and stir softly until the eggs are just set but still slightly creamy, about 1 to 2 minutes.4.Remove from heat immediately to prevent overcooking.TIPPull the pan off the heat while the eggs still look a touch wet — carryover heat will finish them perfectly. - garnish
Garnish with fresh coriander and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash amaranth leaves thoroughly to remove any grit before chopping.
- 2Whisk the eggs until frothy to incorporate air for a fluffier scramble.
- 3Evaporate all moisture from wilted amaranth before adding eggs to prevent sogginess.
- 4Remove the pan from heat while eggs are still slightly wet — carryover heat finishes cooking.
- 5Use a non-stick pan and a silicone spatula for gentle folding and easy cleanup.
- 6This dish is best eaten immediately; leftovers can be stored in the fridge for up to 1 day.
Adapt it for your goals.
High-protein
Add 2 tablespoons of crumbled paneer or cubed tofu along with the wilted greens for extra protein and a creamy texture.
low oilLow-oil
Use a non-stick pan with a quick spray of oil and wilt the amaranth in the water left on the leaves after washing to reduce fat.
jainJain
Skip the onion and garlic; use asafoetida (hing) in hot oil and add finely chopped tomatoes for a Jain-friendly version.
veganVegan
Replace eggs with a chickpea flour (besan) batter — whisk 4 tbsp besan with water, salt, and black pepper, then scramble as directed.
cheesyCheesy
Fold in a handful of grated cheddar or mozzarella just before the eggs finish setting for a gooey, indulgent twist.
Why this is on our healthy list.
Rich in Iron
Amaranth leaves provide a plant-based source of iron, essential for healthy blood and energy levels.
Good Source of Vitamin A
The vibrant green amaranth delivers beta-carotene, which supports eye health and immunity.
High-Quality Protein
Eggs offer complete protein with all essential amino acids, helping with muscle repair and satiety.
Low in Calories
This dish is nutrient-dense yet light, making it a satisfying breakfast that won't weigh you down.
Frequently asked questions
Yes, but thaw and squeeze out excess water before adding to the pan to avoid a soggy scramble.
