Scrambled Eggs with Peas
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.
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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
Serving: 1people | Calories: 578kcal | Carbohydrates: 27g | Protein: 25g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 491mg | Sodium: 1509mg | Potassium: 570mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1846IU | Vitamin C: 67mg | Calcium: 113mg | Iron: 5mg
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