Dairy-Free and Nut-Free Khageena

Instructions

1. 1In a medium bowl, whisk together the 4 large Eggs, 1/4 tsp Turmeric Powder, 1/2 tsp Red Chili Powder, and 1/4 tsp Salt until well combined.
2. 2Finely chop the 1/2 medium Onion. Finely chop the 1/2 medium Tomato. Finely chop the 2 small Green Chilies.
3. 3Heat the 1 tbsp Canola Oil in a 25.4 cm non-stick skillet over medium-high heat, about 190°C.
4. 4Add the chopped 1/2 medium Onion to the hot skillet and cook, stirring occasionally, for 3-4 minutes, or until the onion becomes translucent and slightly softened.
5. 5Add the chopped 1/2 medium Tomato and chopped 2 small Green Chilies to the skillet. Cook for another 2-3 minutes, stirring, until the tomatoes begin to soften.
6. 6Pour the whisked egg mixture into the skillet with the vegetables. Cook, stirring frequently with a spatula, for 3-5 minutes, or until the eggs are fully scrambled and cooked through, with no liquid remaining.
7. 7Remove the skillet from the heat. Garnish with the 2 tbsp Cilantro, chopped, and serve hot.

Related Guides