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Winter is here – and so is spinach… India’s favourite winter vegetable. Packed with Vitamin K, Vitamin A, Vitamin C, Vitamin B9 (folate) and Vitamin B2, spinach is great for bone health as well as improved digestion.
In today’s post, let’s do something different with spinach. We are going to make a breakfast dish that dates back to Colonial times and is yet another example of the exciting crossover cuisine that emerged from a natural intermingling of Colonial recipes and Indian ingredients.
The dish is Spinach and Scrambled Eggs… and here are the ingredients you need for preparing this delicious – and filling – breakfast recipe.
Ingredients for Spinach and Scrambled Eggs
Eggs: 4
Spinach: 250 grams
Onion: 1, medium-sized
Cheese, grated: 2 tablespoons
Green Chillies: 2
P Mark Mustard Oil: 2 tablespoons
Black Pepper Powder: Half-a-teaspoon
Red Chilli Powder: Just a pinch
Salt: to taste
The ingredients mentioned above are for two servings. Adjust them according to the number of servings you require. Going through the ingredients, you have probably spotted the Indian variations that have been added to the dish; the original British recipe did not use Mustard Oil, green chillies and red chilli powder – but we Indians creatively modified the recipe… because we like it hot!
Preparation for Spinach and Scrambled Eggs
Coarsely chop the spinach.
Wash and peel the onion and cut it into slices. Separate the slices into rings.
Finely chop the green chillies.
Method for Spinach and Scrambled Eggs
In a mixing bowl, break and add the eggs along with a pinch of black pepper powder, grated cheese, red chilli powder, green chillies and salt. Whisk the eggs – or beat them with a fork – till the mixture turns thick. Keep aside
Heat the Mustard Oil in a pan on a Medium flame till it reaches its smoking point. Add the onion rings. Sprinkle a little salt and the remaining black pepper powder over the onion rings and cook till the onion rings turn golden-brown in colour.
Add the spinach to the pan and cook for a minute or so, stirring the spinach and onion rings constantly.
Next, add the egg mixture to the pan and use a wooden spatula to stir the contents till the egg sets into a light yellow colour.
Your breakfast of Spinach and Scrambled Eggs is now ready. Arrange the two servings on plates and serve hot. Have it with hot buttered toast and a steaming cup of tea or coffee – and enjoy your crisp winter morning. What a great way to start the day!
For more such recipes, please visit https://www.purioilmills.com/recipes-in-english
