Egg Bhurji (2 egg whites 1 yolk)
Egg bhurji is a popular Indian dish made with eggs, onions, tomatoes, and spices. This recipe uses 2 egg whites and 1 egg yolk, making it a low-fat and high-protein option. It is gluten-free and low-carb, making it an excellent choice for those with gluten sensitivities or following a low-carb diet. The recipe is suitable for weight loss and healthy eating, as it provides essential nutrients and protein while keeping the calorie count low. People with an egg allergy should avoid this dish.
Allergen Information: Contains Egg Allergy
Nutrition Facts
Per serving
Energy
169 kcal
Protein
12 g
Carbs
8 g
Fat
10 g
Fiber
2 g
Ingredients
Egg, poultry, white, raw
1 medium (33g)
Egg, poultry, whole, raw
1 medium (50g)
Chopped Tomato
0.5 small cup (50g)
Chopped Onion
0.5 small cup (50g)
Chopped Green Chilli
1 tsp (2g)
Cumin seeds
0.25 tsp (1.5g)
Turmeric powder
0.25 tsp (1.5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
In a bowl, whisk together the egg whites and egg yolk until well combined.
Heat oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and green chili to the pan. Sauté for 2-3 minutes until the onions are translucent.
Add the finely chopped tomato and cook for 2-3 minutes until the tomatoes are soft and mushy.
Add turmeric powder and salt. Mix well.
Pour the egg mixture into the pan and stir continuously with a spatula for 2-3 minutes until the eggs are cooked and scrambled.
Garnish with fresh coriander leaves and serve hot.