Scrambled Egg with an Indian Twist -High Protein Breakfast


Egg yolks and whole eggs store significant amounts of protein and choline and are widely used in cookery.Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled, and pickled.Today I am sharing just another version of scrambled eggs with some added spice and veggies to it and that is Egg Burji. Egg Bhurji as it is commonly known as in India is something that we do very frequently on weekends as brunch. It’s quick, nourishing and tasty.

2 eggs
1 cup onions finely chopped’
1 finely chopped tomatoes
1/2 cup onions sliced
1/2 cup capsicums
1/4 cup each of yellow and red bell peppers if you want to add.
3-4 green chillies slit lengthwise
1 tsp chilli pwd
1/2 tsp turmeric pwd
2-3 coriander pwd
2 tbsp milk

Egg Bhurji or Anda Bhurji

Egg Bhurji or Anda Bhurji

Egg Bhurji or Anda Bhurji or Scrambled Egg

Egg Bhurji or Anda Bhurji or Scrambled Egg

Egg Bhurji or Anda Bhurji

Egg Burji or Scrambled Egg

Egg Burji or Scrambled Egg

  • Heat some oil in a pan and add the add the green chillies and all the onions. Saute till the onions are light brown.Add tomatoes and cook till it is soft.
  • To this add all the veggies and saute for another 5 minutes.
  • Once the vegetables are little softer add all the spices and cover the container for another five mins and stir occasionally to avoid sticking.
  • Beat the eggs with the milk seperately and add this to the vegetable mixture. Stir continuously to avoid sticking of the egg , you might add some more oil here if you find it necessary.
  • Serve this with toasted bread or indian parantha.

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