Eggs are one of the most nutrient-dense foods, packed with protein, vitamins, and minerals. Doctors often recommend including them in your diet for brain health, strong bones, and sustained energy. This delicious and wholesome recipe combines eggs with fresh vegetables and herbs, turning them into a powerhouse breakfast that supports heart health, boosts immunity, and keeps you active all day.
Ingredients
- 4 large eggs
- 1 medium onion, finely chopped
- 1 small tomato, diced
- ½ cup spinach leaves, washed and chopped
- 1 small green chili (optional, for spice)
- 2 tablespoons fresh coriander leaves, chopped
- 2 tablespoons olive oil or butter
- Salt to taste
- Black pepper to taste
- 1 tablespoon milk or cream (for fluffiness)
Instructions
- Prepare the ingredients: Wash and chop all vegetables—onion, tomato, spinach, and coriander. Keep them ready in small bowls.
- Whisk the eggs: Crack four eggs into a mixing bowl. Add a pinch of salt, a dash of black pepper, and one tablespoon of milk or cream. Whisk until the mixture is smooth and slightly frothy. This will make your dish light and fluffy.
- Cook the vegetables: Heat olive oil or butter in a non-stick pan over medium heat. Add chopped onions first and sauté until golden brown. Then, add diced tomato, spinach, and chili (if using). Cook for 2–3 minutes until the vegetables are slightly softened but still fresh.
- Add the eggs: Pour the whisked eggs into the pan. Stir gently with a spatula to mix the eggs with the vegetables. Allow the eggs to cook slowly over medium-low heat.
- Finish and garnish: When the eggs are almost set but still moist, sprinkle chopped coriander on top. Cook for another 1–2 minutes. Remove from heat and serve hot with whole-grain toast, brown bread, or a light salad.
