Scrambled Eggs is one of the easiest, healthiest and quick breakfast for anyone on busy days or lazy weekends. It is called “Egg Bhurji” in India, and is usually made with onions and Indian spices. Today, I planned to visit my girl’s preschool for her admission and had very less time to fix the lunch. With only a little amount left in the packet of spinach we bought, I decided to add in eggs as I know spinach and eggs is a classic combination. I gave Chinese flavor to it with green onions and soy sauce for that savory and sour taste. I made rotis (Indian flatbread) to serve with it, as I already had the dough in the refrigerator.It was yummy and my kid loved it with oat-nut bread.

This Egg fry is nutritious and gets ready in a jiffy. Do try this next time you plan to make scrambled eggs.

Spinach Egg Fry

Servings: 3

Ingredients:

Spinach: 2 cups, chopped

Spring Onion bulbs: 2 tsp

Spring Onion Greens: 2 tbsp

Garlic: 5, minched

Eggs: 3

Soy Sauce: 1 1/2 tbsp

Vinegar: 1 tsp

Salt: 1/2 tsp

Pepper Powder: 1 tsp

Oil: 1 tbsp

Procedure:

1. Heat oil in non-stick frying pan and add garlic and spring onion bulbs and fry for a min until garlic begins to turn brown
2. Add Spinach and let it cook until wilted
3. Add salt, pepper, soy sauce, vinegar and cook for a min
4. Break eggs into the pan and let cook for a min
5. Stir and cook until eggs are done and add spring onion greens and stir of a min
6. Serve hot with roti or bread toast or tortilla

Notes:

1. You can substitute onions to green onions
2. For a change give Indian flavor with garam masala and ginger garlic paste