Scrambled eggs with Methi and Cheddar
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 333.6
- Total Fat: 23.5 g
- Cholesterol: 565.0 mg
- Sodium: 495.3 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.2 g
- Protein: 22.1 g
IntroductionScrambled eggs with Methi Leaves and cheddar Scrambled eggs with Methi Leaves and cheddar
2 whole jumbo eggs
1 tsp dried methi leaves (can substitute fresh- which I prefer)
1/4 cup Kraft shredded cheddar cheese
1 TBS chopped onion (preferably red)
1 TSP coconut oil
1 dash of salt
You can add a Tsp of cold water to the eggs if you like them fluffier.
You can also substitute egg whites or egg beaters for whole eggs.
Fresh Fenugreek leaves really add a lovely flavor to this dish if you can find them.
Marley Brand makes a wonderful curry flavor coconut oil that lends a great flavor to this dish! :)
Heat medium sized non stick skillet over med heat. Add coconut oil and swirl to cover bottom of pan.
Add egg mixture to hot pan and sprinkle in cheese. Whisk together in pan until fluffy and cooked to desired consistency.
Serving Size: makes 1 serving