Egg Scramble

INGREDIENTS:
2 medium or small onions (finely chopped).
2 medium tomatoes (finely chopped).
1 small capsicum (chopped into medium squares).
2 eggs.
2-3 green chillies.
1/2 tbspn finely chopped garlic.
1/4 tspn Turmeric powder.
2-3 tspn Coriander powder.
1-2 tbspn oil.
Salt as per taste.

METHOD:
Heat oil. Once the hot becomes hot add garlic and let it sizzle (do not burn and make it brown).

Add onions, stir and cook on a medium flame.

Once they are a little soft and transparent (do not make them brown) add chopped capsicum.

Stir and cook (adjusting the flame between medium and low) for another two minutes.

Add chopped tomatoes.

Stir well and allow to cook.

Add: Salt, turmeric, red chilly, coriander powder along with (chopped or whole) green chillies and stir well.

Cover with a lid, keep on a low flame and allow to cook for another 1-2 minutes.

Open, stir and check. The vegetables should be soft and cooked well.

Now add the eggs.

And stir well adjusting the flame between medium and low.

As you see the consistency becoming thicker turn the flame to low, Keep stirring and mixing well till the eggs are cooked well. The eggs will turn almost granulated in appearence and thats when it is ready. There should be no wetness. The scramble should be dry as you can see.

Egg scramble with capsicum is ready. Serve hot with roti or Paratha.

***The capsicum is optional. You can make egg scramble without the capsicum or even replace capsicum with other vegetables like mushrooms, spinach or red and orange bell peppers.



NUTRITIP:
Eggs are a good source of choline. One egg yolk has about 300 micrograms of choline. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system. Eggs are great for the eyes. According to one study, an egg a day may prevent macular degeneraton due to the carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily available to our bodies from eggs than from other sources.