STEP 1.Heat a non-stick skillet on medium-high heat. Wait for it to get hot, about 30 seconds, and add oil, chopped chili, onions, mushroom and ginger. Saute for 3 minutes, until onions soften.
STEP 2.Add chopped broccoli, tomato and all the spices. Saute for 2 minutes .
STEP 3.Beat the eggs well and add to the pan. Using a heat-safe spatula, start scrambling the eggs by gently moving the eggs across the pan and over onto themselves. Make sure to scrape the sides into the center, as this is where eggs tend to dry out.
STEP 4.Garnish with chopped cilantro and enjoy with buttered toast, paratha or roti.
Nutrition value
76
calories per serving
2 g Fat4 g Protein9 g Carbs6 g FiberOther
Current Totals
Fat
2g
Protein
4g
Carbs
9g
Fiber
6g
MacroNutrients
Carbs
9g
Protein
4g
Fiber
6g
Fats
Fat
2g
Vitamins & Minerals
Calcium
95mg
Iron
3mg
Vitamin A
564mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
33mcg
Vitamin B12
0mcg
Vitamin C
23mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
65mg
Manganese
< 1mg
Phosphorus
84mg
Selenium
3mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment