NEPALESE SCRAMBLED EGGS

Nepalese Scrambled Eggs image

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.

Provided by Melanie Booth

Categories Breakfast and Brunch Eggs Scrambled Egg Recipes

Time 25m

Yield 3

Number Of Ingredients 9

Ingredients

2 tablespoons ghee (clarified butter)
2 small red onions, thinly sliced
½ teaspoon ground coriander
½ teaspoon ground cumin
1 pinch ground cayenne pepper
1 tablespoon curry paste
2 tablespoons butter
6 eggs, lightly beaten
3 tablespoons fresh cilantro, chopped

Steps:

Heat 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.
In 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.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 6.3 g, Cholesterol 414.2 mg, Fat 26.3 g, Fiber 1.1 g, Protein 13.4 g, SaturatedFat 13.3 g, Sodium 294.6 mg, Sugar 3.1 g