Spiced Scrambled Eggs with Mixed Vegetables

Contains: egg

• Bell pepper

  chopped

  50 g

• Black pepper

  0.3 g

• Carrot

  diced

  50 g

• Coriander leaves

  chopped

  15 ml

• Cumin seeds

  5 ml

• Egg

  beaten

  4 pc

• Oil

  15 ml

• Onion

  finely chopped

  1 pc

• Salt

  to taste

• Spinach (palak)

  chopped

  50 g

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Method

1. 1Heat 15 ml oil in a non-stick pan over medium heat.
2. 2Add 1 tsp cumin seeds and let them sizzle for 10 seconds until fragrant.
3. 3Add 1 finely chopped onion and sauté for 3 minutes until soft and translucent.
4. 4Add 50 g chopped bell peppers, 50 g diced carrots, and 50 g chopped spinach. Stir-fry for 4 minutes until vegetables are tender-crisp.
5. 5In a bowl, beat 4 large eggs with 1/4 tsp salt and a pinch of black pepper.
6. 6Pour the beaten eggs into the pan and let them sit for 10 seconds to set slightly.
7. 7Gently stir with a spatula, folding the eggs and vegetables together until just cooked through and fluffy.
8. 8Turn off heat, stir in 1 tbsp chopped fresh coriander, and serve immediately.