Healthy Potato And Egg Scamble Recipes
ALOO ANDAY (POTATOES AND SCRAMBLED EGGS)
This is just one version of a popular Pakistani spicy scrambled egg and potato breakfast dish. Endlessly adaptable, it also makes for an inexpensive yet substantial weeknight meal. Sweetness from onions, tanginess from tomatoes, heat from chiles and nutty freshness from coriander seeds provide a fine foundation for humble eggs and potatoes. Often served with chapati, the dish is just as good with store-bought pita, naan or even with rice.
Provided by Zainab Shah
Categories dinner, curries, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Peel and quarter the potatoes, then cut into ¼-inch slices. Submerge the potatoes in a bowl of water and set aside.
- Heat the ghee in a heavy nonstick medium pot over medium-high. Add the garlic paste and ginger paste. Cook, stirring with a wooden spoon, until the smell of raw garlic and ginger dissipates, less than 1 minute. Add the onion. Cook, stirring occasionally, until the onion starts to turn golden, 5 to 7 minutes.
- Lower the heat to medium and add the coriander seeds, cumin seeds, chile powder and green chiles. Cook, stirring occasionally, until the ghee is thoroughly infused with the spices, 1 to 2 minutes. Add the tomatoes and the salt. Continue cooking on medium until most of the tomato liquid has evaporated and the ghee has separated, about 7 minutes.
- Drain the potatoes and add them to the pot. Add ½ cup water. Bring to a boil, then reduce heat to medium-low. Cover and cook until the potatoes are almost tender, 10 to 12 minutes. Stir as needed to prevent the mixture from browning. Uncover and cook on medium-high until the potatoes are tender all the way through and most of the water has evaporated, 5 to 7 minutes.
- Beat the eggs just until the egg whites are incorporated into the yolks. Stir them into the pot. Continue stirring until the eggs are scrambled and form delicate curds, 1 to 2 minutes. Turn off the heat. Garnish with slivered ginger, chopped cilantro and garam masala. Serve with chapati, pita, naan or rice.
HEALTHY POTATO AND EGG SCAMBLE
After a good morning workout, try this healthy but hearty meal! Low in fat, high in protein, and it fills you up.
Provided by Darrinw2001
Categories Breakfast
Time 14m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- In medium skillet heat oil on medium heat.
- Add diced potatoes, peppers, and onions, salt and pepper to taste. cook until golden brown.
- While potatoes are cooking, add eggs and milk in small bowl and whisk well.
- When potatoes are almost done, add ham. cook for 2 minutes, then add eggs. Scramble well until eggs are cooked. place bread in toaster.
- Move to serving plate and top with the cheese. Serve with the toast.
Nutrition Facts : Calories 533.2, Fat 34.5, SaturatedFat 6.2, Cholesterol 214.8, Sodium 483.3, Carbohydrate 31.2, Fiber 4.2, Sugar 4.6, Protein 25.7
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