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Nepalese Scrambled Eggs Recipe

Recipe by: Melanie Booth

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook20 m
  • Ready In25 m
  • 1Heat 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.
  • 2In 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.
Ingredients
  • 3 servings
  • 312 cals
  • 2 tablespoons ghee (clarified butter)
  • 2 small red onions, thinly sliced
  • 1/2 teaspoon ground coriander
  • 1/2 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

Amount per serving ( 5 total)

  • Calories:
    312
    16%
  • Fat:
    26.3
    40%
  • Carbs:
    6.3
    2%
  • Protein:
    13.4
    27%
  • Cholesterol:
    414
    138%

Based on a 2,000 calorie diet

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