Warm Indian-Spiced Egg Breakfast Salad
I can’t give up eggs, and anytime soon, I won’t.
They are filled with many vitamins and minerals in such a small yet compact little entity.
Take them with you anywhere, and they are so versatile you can put them in almost any recipe.
I boil a few during the week and add them to my salad or veggies at lunch.
My daughter loves scrambled eggs with avocado on toast.
They are so delicious, filling and low fat — you can’t ask for more.
Use the following recipe as a break from your regular egg routine. Add in an Indian twist of spices for a bit more flavour.
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Warm Indian-Spiced Egg Breakfast Salad
« Low-Carb « Meal-Prep « Vego « Quick « Serves 6 «
« Prep: 5 min « Cook: 15 min «Kcal: 223« Carbs: 16g «Protein: 11g «
What you need
Eight eggs
2 tbsp. butter
One onion, finely chopped
1 tsp. root ginger, grated
One red chilli pepper, sliced
¼ tsp. Cayenne pepper
⅛ tsp. ground turmeric
