Curry Scramble
I have eggs every morning, and this is a great change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand.—Valerie Belley, St. Louis, Missouri.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon salt
- 1/2 teaspoon curry powder
- 1/8 teaspoon pepper
- 8 large eggs
- 1/4 cup fat-free milk
- 1/8 teaspoon ground cardamom optional
- 2 medium tomatoes sliced or chopped
- Carbohydrate 5.58238734575321 g
- Cholesterol 1692 mg
- Fat 39.8959362540064 g
- Fiber 0.781340073872835 g
- Protein 50.8780672776442 g
- Saturated Fat 12.4152869030449 g
- Serving Size 1 1 servings. (276g)
- Sodium 563.131653044872 mg
- Sugar 4.80104727188037 g
- Trans Fat 6.70809812900641 g
- Calories 584 calories
In a large bowl, whisk eggs, milk, curry powder, salt, pepper and, if desired, cardamom until blended., Place a large nonstick skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Serve with tomatoes.
