SCRAMBLED EGG SPINACH

This is a fabulous recipe for an Indian spiced version of scrambled egg. Adding Greeny and leafy vegetables, makes it vitamins and fiber rich. Adding milk gives a creamy flavour. It's quick, nourishing and tasty.

INGREDIENTS:
2 Eggs
2 cups chopped Baby Spinach
4 tbsps finely chopped Onions
2 tbsps finely chopped Spring Onions
1 pod Garlic (sliced)
1/3 tsp grated Ginger
3 Curry Leaves
3-4 sprigs of Cilantro (chopped)
2 Green Chillies (chopped)
1/3 tsp Red Chilli powder
A pinch of turmeric powder
1/2 tsp Punjabi Chole Masala
1/2 tsp Dry Mango powder (Amchur)
1 tbsp Milk
1 tbsp Oil
1/2 tsp Butter (melted)
Salt to taste


METHOD:

Heat oil in a non-stick frying pan. Add garlic slices in it. Fry till garlic turns light brown and remove from pan. Thus we get garlic flavoured oil. Now add curry leaves and grated ginger, followed by chopped onions in it. Fry for 3-4 minutes till onion turns golden. Add turmeric powder, red chilli powder, Punjabi chole masala, dry mango powder and little salt in it. Stir for 2 minutes more.

Add chopped spinach, spring onions and green chillies in it. Stir continuously till water evaporotes and fry spinach for 4-5 minutes on medium heat. Now place spinach and spices towards the edge of pan and leave a vacant place in centre. Break two eggs and pour over the centre of the pan. Add milk and melted butter in it.

Allow the eggs to set slightly. As soon as eggs begin to solidify, scrape the eggs from side of the pan and fold them over into middle. Repeat this action for few times untill all runny liquid is disappeared, but inside part of egg still will be moist. Now mix eggs with spinach and spices. Add cilantro in it.  Stir for another 2 minutes.

Serve hot with roti or dal-rice or bread toast.

TIPS: May add cheddar cheese for make it more creamy and richy, if not that much calorie consious.
          Don't overcooked this scrambled egg, it should not be slightest bit brown, may not be burnt.
          At the time of cooking, use a heat-resistant rubber spatula.