Nepalese Scrambled Eggs recipe

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Ingredients

2 tablespoons ghee (clarified butter)
2 small red onions, thinly sliced
½ teaspoon ground coriander
½ teaspoon ground cumin
1 pinch ground cayenne pepper
1 tablespoon curry paste
2 tablespoons butter
6 eggs, lightly beaten
3 tablespoons fresh cilantro, chopped

Nutrition Info

311.5 calories
carbohydrate: 6.3 g
cholesterol: 414.2 mg
fat: 26.3 g
fiber: 1.1 g
protein: 13.4 g
saturatedFat: 13.3 g
servingSize: -
sodium: 294.6 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat ghee in a skillet over medium heat. Fry the onions, coriander, cumin, and cayenne pepper until the onions are soft. Stir in the curry paste and set aside.

  2. In a separate skillet, melt the butter over medium-low heat. Pour in the eggs, cook and stir until eggs are set. Mix in the onion mixture and serve garnished with fresh cilantro.

Recipe Yield

3 servings

Recipe Note

The Nepalese version of scrambled eggs: fried red onions, exotic spices and fresh coriander combined with fluffy scrambled eggs. Served on toast these eggs make a great breakfast treat.

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