Masala Scrambled Eggs with Spinach on Toasted Sourdough

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

Ingredients

• 2 large eggs
• 1 tbsp milk (any kind)
• 1/4 small red onion, finely chopped
• 1/2 cup fresh spinach
• 1/4 tsp turmeric powder
• 1/4 tsp garam masala
• Pinch of cayenne pepper (optional)
• 1/4 tsp olive oil
• 1 slice sourdough bread (approx. 50g)
• Salt and black pepper to taste

Instructions

1. Prep: Whisk eggs with milk, salt, and pepper in a small bowl. Finely chop the onion and roughly chop the spinach.
2. Heat olive oil in a non-stick pan over medium heat on the hob. Add chopped red onion and sauté for 2-3 minutes until softened.
3. Add the turmeric powder, garam masala, and cayenne pepper (if using) to the pan with the onions and cook for 30 seconds until fragrant.
4. Add the fresh spinach to the pan and cook for 1-2 minutes until wilted.
5. Pour the whisked eggs into the pan. Stir gently with a spatula, scrambling the eggs until cooked through but still moist, about 2-3 minutes.
6. While the eggs are scrambling, toast the sourdough bread to your desired crispiness.
7. Slide the masala scrambled eggs and spinach onto the toasted sourdough.
8. Season with a final pinch of black pepper if desired.