East Indian Style Scrambled Eggs -

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East Indian Style Scrambled Eggs

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By Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Breakfasts & Brunches (Culinary Institute of America), by The Culinary Institute of America, (2005, Lebhar-Friedman Books)

Breakfasts & Brunches (Culinary Institute of America)

Servings:	4
Author Notes:	Here's a unique breakfast recipe that's fragrant with exotic spice. I like to serve these eggs with Indian flatbread.
Ingredients:	6 eggs 1 tablespoon vegetable oil 1 medium onion, coarsely chopped 1/2 teaspoon ground cumin salt and pepper to taste Garnish: 1 - 2 green chili peppers, seeded and thinly sliced for garnish chopped cilantro
Instructions:	Beat eggs, salt, and pepper together. Heat the oil in a large skillet over medium heat and sauteÃ© the onions until tender, but not browned, about 3 to 4 minutes. Add cumin and sauteÃ© for about 30 seconds. Reduce heat to low and add the egg mixture. Stir frequently until the eggs are cooked to the degree you prefer. Serve with cilantro and chili peppers.