Persian Spiced Scrambled Eggs
Note: This makes a lively brunch, satisfying lunch and simple supper. Change the spices and herbs to suit your mood. Serve on toast or warm pita. From Beth Dooley.
• 2 tbsp. unsalted butter
• 1 shallot, chopped
• 1 small red jalapeño pepper, seeded and chopped
• 8 eggs, lightly beaten
• 1 tsp. crushed cumin seed
• 1/2 tsp. red pepper flakes
• 1/4 c. finely chopped walnuts
• 3 tbsp. chopped cilantro
• Salt and freshly ground black pepper
Set a skillet over low heat and add the butter, shallot and pepper and cook, stirring, until the shallot begins to soften, about 3 to 5 minutes.
In a small bowl, whisk together the eggs, cumin and red pepper flakes, and tip into the pan. Stir the eggs and cook, continuing to stir occasionally and gently with a wooden spoon or spatula.
After about 8 to 12 minutes, the eggs will begin to form curds. Keep stirring, breaking up the curds (this may take another 15 to 20 minutes). The eggs should be just soft and set (be patient with this).
Scatter with the walnuts and cilantro and season with salt and pepper to taste.
Nutrition information per serving:
Fat 21 g
Sodium 130 mg
Carbohydrates 4 g
Saturated fat 7 g
Total sugars 2 g
Protein 14 g
Cholesterol 390 mg
Dietary fiber 1 g
Exchanges per serving: 2 medium-fat protein, 2 fat.