Curry scramble
Curry scramble is a quick, flavorful dish featuring eggs and tomatoes infused with curry powder. Ideal for breakfast or a light meal, it combines creamy eggs with a hint of spice for a satisfying bite.
Cook time 5 min
Prep time 7 min
Ingredients:
4 eggs1/4 cup milk (1% fat)
1/2 tsp curry powder
1/4 tsp salt
1/8 tsp black pepper
2 tomatoes
1 short spray cooking spray oil
Curry scramble is a quick and tasty twist on traditional scrambled eggs, infused with the warm, aromatic flavors of curry powder. Perfect for breakfast or a light meal, this dish combines eggs, tomatoes, and a hint of spice for a satisfying and flavorful experience.
Instructions:
- Wash the tomatoes thoroughly.
- Dice them into small, bite-sized pieces.
- In a medium mixing bowl, crack the eggs.
- Add the milk, curry powder, salt, and black pepper.
- Whisk the mixture until it is well combined and slightly frothy.
- Place a non-stick skillet or frying pan on the stove over medium heat.
- Apply a short spray of cooking spray oil to the pan. Ensure the bottom is lightly coated to prevent sticking.
- Add the diced tomatoes to the preheated pan.
- Cook, stirring occasionally, for about 2-3 minutes until they start to soften and release their juices.
- Pour the egg mixture over the tomatoes in the pan.
- Allow it to cook undisturbed for a few seconds so the edges begin to set.
- Using a spatula, gently stir the eggs, moving them from the edges toward the center.
- Continue to cook, stirring occasionally, until the eggs are softly set but still creamy. This should take about 3-4 minutes.
- Once the eggs are done to your liking, remove the pan from heat.
- Serve immediately, garnishing with fresh herbs if desired.
Enjoy your delicious and aromatic curry scramble! It’s a nutritious and easy-to-make dish that’s sure to spice up your breakfast routine. Pair it with toast, or enjoy it on its own for a wholesome and flavorful meal.
Curry scramble FAQ:
The overall cooking time for the Curry Scramble is about 5-7 minutes. This includes 2-3 minutes for cooking the tomatoes and 3-4 minutes for scrambling the eggs until they are softly set.
The eggs are done when they are softly set and creamy, with no visible liquid egg remaining. They should be slightly shiny, indicating they are still fresh and moist.
Yes, you can store leftover Curry Scramble in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop until warmed through.
You can substitute the milk with plant-based alternatives such as almond milk, soy milk, or oat milk. Ensure that the substitute is unsweetened to maintain the savory flavor of the dish.
A medium non-stick skillet, around 10 to 12 inches in diameter, works best for making Curry Scramble. This size allows enough space to cook the eggs evenly without overcrowding.
Tips:
- Use fresh tomatoes for the best flavor and texture. You can also try using cherry tomatoes for a sweeter taste.
- To make the scramble creamier, consider adding a small amount of butter or cream cheese while cooking.
- If you enjoy a more intense curry flavor, feel free to increase the amount of curry powder slightly.
- For a bit of extra protein and texture, add some cooked chicken, tofu, or chickpeas to the scramble.
- Garnish with fresh herbs like cilantro or parsley to add a touch of freshness and color.
Nutrition per serving
4 ServingsCalories 100kcal
Protein 8g
Carbohydrates 3.92g
Fiber 0.84g
Sugar 2.49g
Fat 6g
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