Masala Scrambled Eggs with Spinach on Sourdough

A 395-calorie Breakfast recipe from MunchInIt. Serves 1. Prep 10 min, cook 15 min.

Ingredients

• 2 large eggs
• 1 tbsp milk (any type)
• 1/4 tsp turmeric powder
• 1/4 tsp cumin powder
• Pinch of chili powder (optional)
• 1/4 small onion, finely diced
• 1 cup fresh spinach (packed)
• 1 slice sourdough bread (approx. 50g)
• 1 tsp olive oil
• Salt to taste
• Fresh coriander for garnish (optional)

Instructions

1. Prep: Finely dice the onion. Whisk eggs with milk, turmeric, cumin, chili powder (if using), and salt.
2. Heat olive oil in a non-stick pan over medium heat on the hob.
3. Add diced onion and sauté for 2-3 minutes until softened and translucent.
4. Add the packed spinach and cook for 1-2 minutes until wilted.
5. Pour the egg mixture into the pan. Stir gently with a spatula as the eggs begin to set, creating soft curds.
6. While eggs are cooking, toast the sourdough bread until golden and crisp.
7. Continue scrambling the eggs until cooked through but still moist.
8. Serve the masala scrambled eggs immediately on top of the toasted sourdough. Garnish with fresh coriander if desired.