Boiled Egg Scrambled
This boiled egg scrambled recipe is an excellent option for those looking to lose weight as it is low in calories and high in protein. The dish is made with boiled eggs, which are an excellent source of protein, and cooked with minimal oil, making it low in fat. It is a gluten-free and vegetarian recipe that can be enjoyed as a snack or a light meal. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
210 kcal
Protein
14 g
Carbs
6 g
Fat
14 g
Fiber
1 g
Ingredients
Egg, poultry, whole, raw
2 medium (100g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
0.25 small cup (25g)
Chopped Green Chilli
2 tsp (4g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
For Boiling Egg:
Boil the eggs in salted water for 9-12 minutes.
Remove the eggs from the water and let them cool.
Peel and chop the eggs and keep aside.
Cooking Steps
Heat oil in a non-stick pan over medium heat.
Add chopped onions and sauté until they turn translucent.
Add chopped tomatoes and green chilies. Cook for 2-3 minutes until the tomatoes soften.
Add chopped boiled eggs to the pan and mix well.
Add salt and pepper to taste.
Cook for another 2-3 minutes until the eggs are heated through and scrambled.
Garnish with fresh coriander leaves and serve hot.