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Scrambled Eggs with Cumin and Fragrant Herbs















Trans-fat Free, Low Carb


6 large eggs
1 teaspoon kosher salt
2 tablespoons vegetable oil
2 medium onions
peeled, cut into 3/4 inch pieces
½ teaspoon cumin seeds
roasted, ground
1 tablespoon cilantro
fresh, finely chopped
1 each green chili peppers
seeded, sliced


Break the eggs into a small bowl, add salt, and beat slightly to mix.

Do not overbeat, as eggs should not be foamy or frothy.

Beat the shortening or oil in a frying pan (9-10 inches in diametere), and add onions.

Over medium-low heat, sauté onions until they are translucent but still firm and crisp (about 3 to 4 minutes).

Reduce heat to low, and add the beaten eggs.

Let the eggs settle in the pan for 5 seconds.

Then, using a fork, begin pushing the egg toward the center of the pan so that it cooks like a thick cake.

When most of the egg has coagulated, turn it gently and cook the other side.

(Don't worry if it breaks, as the finished dish will, in fact, look like little cakes of scrambled egg studded with onions.)

Continue stirring and turning until the eggs are fully cooked (about 3 minutes).

Do not let them brown.

Turn off heat, and transfer to a warm serving platter.

Serve sprinkled with roasted cumin, chopped coriander leaves and green chilies.

  • To roast the cumin, add to a dry, preheated, heavy frying pan, and cook until the seeds turn a dark brown.

Grind fine, and you're ready to go.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 12966% of calories from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 557mg 23%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 14g
Vitamin A 6% Vitamin C 18%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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