Name: Nepalese Scrambled Eggs recipe
Ingredients: 2 tablespoons ghee (clarified butter);2 small red onions, thinly sliced;½ teaspoon ground coriander;½ teaspoon ground cumin;1 pinch ground cayenne pepper;1 tablespoon curry paste;2 tablespoons butter;6 eggs, lightly beaten;3 tablespoons fresh cilantro, chopped

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Ingredients

2 tablespoons ghee (clarified butter) 2 small red onions, thinly sliced ½ teaspoon ground coriander ½ teaspoon ground cumin 1 pinch ground cayenne pepper 1 tablespoon curry paste 2 tablespoons butter 6 eggs, lightly beaten 3 tablespoons fresh cilantro, chopped

Nutrition Info

311.5 calories carbohydrate: 6.3 g cholesterol: 414.2 mg fat: 26.3 g fiber: 1.1 g protein: 13.4 g saturatedFat: 13.3 g servingSize: - sodium: 294.6 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Directions

Heat ghee in a skillet over medium heat. Fry the onions, coriander, cumin, and cayenne pepper until the onions are soft. Stir in the curry paste and set aside.
In a separate skillet, melt the butter over medium-low heat. Pour in the eggs, cook and stir until eggs are set. Mix in the onion mixture and serve garnished with fresh cilantro.

Recipe Yield

3 servings

Recipe Note

The Nepalese version of scrambled eggs: fried red onions, exotic spices and fresh coriander combined with fluffy scrambled eggs. Served on toast these eggs make a great breakfast treat.

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