The scrambled eggs with peas are a quick, protein-rich breakfast made with everyday ingredients. Soft eggs, sweet peas, and simple spices come together in minutes for a satisfying meal.
Craving a breakfast that's both comforting and packed with protein and flavor? Meet your new favorite: egg paratha!
Fast, filling, and full of protein - this egg dish is your shortcut to a satisfying meal!
🧐Reasons to try these scrambled eggs
- Ready in under 10 minutes.
- High in protein and fiber.
- Gluten-free and dairy-free.
- Perfect for busy days.
Eggs are packed with protein and essential nutrients, making them a satisfying addition to many dishes. If you enjoy protein-rich meals, check out more high-protein recipes on the blog.
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📋Ingredients
The following items are required to make these quick and easy Indian-style scrambled eggs with peas:
Eggs - To achieve a fluffy, even scramble, whisk the eggs separately before mixing them with the peas.
Peas - Use whatever you have on hand. I prefer frozen peas, and the best part is you can toss them right into the pan without thawing.
Want other ways to enjoy peas? Try matar paneer, curried green peas, and peas with rice recipe for a spiced, comforting dish.
For heat, add red chili powder along with a green chili slit down the middle. Alternatively, finish with a drizzle of 2-ingredient chili oil.
See the recipe card for quantities.
👩🍳How to make scrambled eggs with peas?
This scrambled eggs and peas recipe is quick, nourishing, and full of flavor. It takes only 10 minutes to prepare! Follow the steps as follows:
Heat oil in a pan, then add peas, salt, turmeric, garam masala, and chili powder. Cover with a lid and cook over low heat.
Whisk the eggs in a separate bowl. When the peas have softened, turn the heat low and pour in the beaten eggs.
Keep stirring quickly until the scramble just begins to firm up.
Turn off the heat once the scrambled eggs are fully cooked.
Sprinkle fresh coriander and serve these scrambled eggs with peas and green chili with bread, chapati, or toast!
❄️Storage
For optimal flavor, serve scrambled eggs fresh. If storing, refrigerate in an airtight container for up to 24 hours. Microwave it before serving.
Alternatively, cook a large batch of peas in advance and keep them refrigerated. When ready, simply add beaten eggs to make these Indian-style scrambled eggs and peas, also known as anda matar bhurji.
ℹ️FAQ
Yes! Fresh peas work perfectly, but they give a slightly sweeter, more delicate flavor. Additionally, they require a little extra cooking time to soften compared to a frozen one.
Incorporate 1-2 tablespoons of milk while whisking the eggs. Once beaten, add them to the softened peas and cook over low heat. Use this variation if dairy is acceptable.
Scrambled eggs taste best fresh, but can be refrigerated in an airtight container for up to 1 day. Either microwave it or reheat gently on low heat.
Serving Ideas
Roll into a paratha wrap or chapati roll for a convenient meal on the go.
Layer inside a sandwich with cheese and green cilantro chutney or tomato chutney for an extra flavor.
Pair with a simple cucumber-beet salad for a refreshing contrast.
Pair with roasted potatoes or stir-fry veggies for a hearty dinner plate.
Enjoy it on toast - cottage cheese avocado toast makes a great base.
📝Tips
Opt for frozen peas to avoid the hassle of shelling; they also reduce cooking time.
You can cook peas ahead of time for meal prep and simply add the eggs when serving.
Avoid cracking eggs directly into the pan, as the curds won't form evenly.
Make sure the peas are fully cooked before adding the eggs.
Stir continuously while adding the eggs to the peas for a soft, uniform scramble.
More Egg Recipes
Looking for other recipes like this? Try these:
🧾Recipe
Scrambled Eggs with Peas
↑ Click stars to rate now!
Ingredients
- 3 Eggs
- 1 cup Green peas
- ½ teaspoon Salt
- ½ teaspoon Tumeric
- ½ teaspoon Red chilli
- 1 teaspoon Garam masala
- 1 Green chilli
- 2 tablespoon Oil
Instructions
- Heat oil in a pan, then add peas, salt, turmeric, garam masala, and chili powder. Cover with a lid and cook over low heat.
- Whisk the eggs in a separate bowl and set aside.
- When the peas have softened, pour in the beaten eggs. Turn the heat low.
- Keep stirring quickly until the scramble just begins to firm up.
- Turn off the heat once the scrambled eggs are fully cooked.
- Sprinkle fresh coriander and serve these scrambled eggs with peas with bread, chapati, or toast!
Notes
- Opt for frozen peas to avoid the hassle of shelling; they also reduce cooking time.
- You can cook peas ahead of time for meal prep and simply add the eggs when ready.
- Avoid cracking eggs directly into the pan, as the curds won't form evenly.
- Make sure the peas are fully cooked before adding the eggs.
- Stir continuously while adding the eggs to the peas for a soft, uniform scramble.
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Nutrition
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