When we ask the kids if they want scrambled eggs, we have to be specific. Is it “milky-eggs” or “Indian-style”? The latter is how my mom made it for us – also known as bhurji in India. Scrambled eggs with tomatoes, onions and mushrooms, is an antioxidant filled start to the day!

Servings: 4 Time: 25 minutes

Ingredients:

• 1 tbsp olive oil
• 7 eggs
• 1 medium red onion, diced fined
• 1 cup Baby Bella mushrooms, diced finely
• 1 cup tomatoes, chopped
• 1 small green chili, de-seeded and chopped fine ( jalapeno works well)
• 1/8th cup milk
• 1/4 cup cilantro, chopped
• Pepper, to taste (I use 1/2 tsp)
• Salt, to taste

Method:

• Heat oil in a pan. When oil is hot, add pinions and fry on medium flame for 2-3 minutes until onions are soft and translucent
• Add mushrooms and chili, give it a stir and let it cook for 3-4 minutes
• Add tomatoes and cook on medium-low flame for 3-4 minutes until tomatoes are soft
• Break the eggs into the pan. Let cook for a minute and then scramble it with a spoon. If you like, you can beat the eggs before putting it into the pan
• Add the milk, stir it into the eggs and turn flame to low. Cover and let it cook it for 5 minutes. Remove lid and stir
• Add in the cilantro, salt and pepper. Stir. Continue to cook for 3-4 minutes until the liquid dries off depending on how dry you like it
• Turn off flame
• Serve hot with toast or chapatis and a dash of ketchup