Serves: 2
Total Calories: 281

6 large eggs, lightly beaten
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons vegetable oil
2 medium onions, finely chopped
1/4 cup finely chopped fresh cilantro, including soft stems
1 to 2 fresh green chili pepper, such as serrano, minced with seeds

1. In a medium bowl, whisk together the eggs, salt, and black pepper.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 5 minutes.

3. Add the eggs and cook, stirring occasionally, over medium heat until just firm, about 3 minutes, or to desired doneness. Add the cilantro and the green chili pepper and cook until light browned, another 2 minutes. Serve.

VARIATION: Wilt 2 cups finely chopped fresh spinach in the microwave, or cook 8 to 10 mushrooms (finely chopped) in a nonstick skillet until golden, then add the vegetables to the eggs along with the cilantro. Adjust the seasonings.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 281
Calories from Fat: 200

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