Scrambled Eggs With Scallions and Mushrooms |
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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 4 |
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From Madhur Jaffrey's World Vegetarian . Known as Khumbi Wala Khichri Unda in India. Serve this with toast or any flatbread. Ingredients:
3 tablespoons peanut oil or 3 tablespoons canola oil or 3 tablespoons olive oil |
4 medium white mushrooms, trimmed and cut into 1/4-inch dice |
2 scallions, thinly sliced (using both white and green sections) |
1/2-1 fresh hot green chili pepper, finely chopped |
1 small tomato, finely chopped |
1 tablespoon fresh cilantro, finely chopped |
8 eggs, lightly beaten |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Put the oil in a large nonstick frying pan and set over high heat.
2. When hot, put in the mushrooms. Stir and fry until the mushrooms appear silken.
3. Add the scallions, green chile, and tomato. Turn the heat to medium and stir until the tomato softens.
4. Add the cilantro, eggs, and salt and pepper to taste. Stir the eggs gently until they form thick, soft curds or are done to your taste.
5. Remove from the heat and serve immediately.
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