High Protein Spinach-Egg Burji

Ingredients

3-4 eggs

1 tbsp cooking oil

1/2 large onion, finely chopped

2 cloves garlic, minced

1-2 green chilies, chopped

1 cup fresh spinach, finely chopped

1/4 tsp turmeric powder

1/2 tsp red chili powder

Salt and pepper to taste

1 medium tomato, chopped

 

 

Preparations

Wash the spinach thoroughly and chop it finely. Dice the onion, tomato, and green chilies. Crack the eggs into a bowl and whisk lightly with a pinch of salt and pepper. Prepping everything beforehand ensures smooth cooking.

Heat oil in a pan over medium flame. Add chopped onions and cook until soft and golden. Then add green chilies and tomatoes. Cook until tomatoes release moisture and form a flavourful base.

Add chopped spinach to the pan. Stir well and let the moisture evaporate. Cook until spinach turns deep green and blends with the onion-tomato mixture.

Reduce the heat slightly and pour in the whisked eggs. Let them set for a few seconds, then gently scramble by pulling cooked parts inward and pushing raw mixture outward. Cook until eggs are soft and fluffy.

Sprinkle turmeric, chili powder, salt, and pepper. Mix well and turn off the heat when the burji reaches your desired texture. Serve hot with roti, paratha, or toasted bread. A squeeze of lemon adds a refreshing touch.

Ready in minutes, this dish is perfect for breakfast and works equally well for lunch or dinner.

 

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