Indian Spinach & Egg Stir-Fry
A quick, healthy Indian-style spinach and egg stir-fry that’s protein-rich, iron-packed and perfect for breakfast or a light meal.
Ingredients
Equipment
Method
- Wash the spinach thoroughly and chop roughly. Drain well so there’s minimal water. Beat the eggs lightly in a bowl along with a pinch of salt and pepper.
- Heat the non-stick pan on medium heat. Add oil or ghee and let it warm up. Add cumin seeds and let them crackle for a few seconds.
- Add the chopped spinach. If using, add turmeric. Stir and cook on medium heat for about 2–3 minutes, until spinach wilts and softens.
- Push the spinach to one side of the pan. Pour the beaten eggs into the other side. Let eggs begin to set for 20-30 seconds, then gently stir to scramble.
- Mix the spinach and scrambled eggs together gently. Cook for another 1–2 minutes, so eggs are fully cooked and flavours combine.
- Turn off the heat. Taste and adjust salt or pepper if needed. Serve hot with whole wheat roti, brown bread or as is.
Notes
You can add chopped onions or green chillies for extra flavour. For a lighter version, use just egg whites. Serve immediately for best taste.