Créé avec l’IA
Spicy Tomato, Onion and Egg Ghee Scramble
10 min 164 kcal par portion Facile
Ingrédients
4 Portions
- Large eggs4 count
- Tomato, finely chopped300 g
- Onion, finely chopped160 g
- Garlic, minced12 g
- Carrot, finely grated100 g
- Ghee20 g
- Ground black pepper4 g
- Salt4 g
Instructions
- 1
Crack the eggs into a bowl. Add half of the salt and half of the ground black pepper, then whisk until evenly combined.
- 2
Heat the ghee in a large skillet over medium heat.
- 3
Add the finely chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
- 4
Add the minced garlic and cook for 30 seconds, stirring continuously to prevent it from burning.
- 5
Add the grated carrot and cook for 2–3 minutes, stirring frequently, until it begins to soften.
- 6
Add the chopped tomato, the remaining salt, and the remaining black pepper. Cook for 5–7 minutes, stirring occasionally, until the tomato softens and most of its excess liquid evaporates.
- 7
Reduce the heat to medium-low and pour the whisked eggs into the skillet.
- 8
Let the eggs sit for about 20 seconds, then gently fold and stir them through the vegetables. Continue cooking for 2–4 minutes, or until the eggs are softly set.
