Seasonal Recipe of the Week
Eggs are a great source of mushy nutrition, and I like to make all kinds of combos with my scrambled eggs. This is a combination of an Indian version I have been making for years and a recipe from Madhur Jaffrey, which has more great stuff mixed in. To make it even fancier, I like to wrap this mixture in Phyllo dough and serve it at brunch with a cilantro chutney. This recipe makes 4 servings.
Ingredients
3 tablespoons butter
1 small onion, peeled and diced
1/2 teaspoon fresh chopped ginger
1 jalapeno, seeded and diced
1 tablespoon chopped cilantro
1/4 teaspoon tumeric
1 small tomato, peeled, seeded, and diced
6 large eggs ,lightly beaten
salt and pepper to taste
Procedure
Melt butter in a medium sauté pan. Sauté onions till soft and tender. Add spices and tomato and cook 3-4 minutes till tomato is tender. Now add eggs and salt and pepper and scramble. Don’t over cook, serve immediately. To make cilantro chutney you can cheat and in a blender blend 2 cups cilantro leaves with 1 cup Major Grey’s chutney, a little rice wine vinegar and a handful of fresh mint. It’s delicious!
