A delightful twist on scrambled eggs, infused with aromatic spices and fresh ingredients, perfect for a flavorful brunch.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Whisking the eggs thoroughly incorporates air, making the scrambled eggs fluffier.
Heat the ghee in a frying pan over medium heat.
Ensure the ghee is hot but not smoking to avoid burning.
Add the chopped spring onions, green chilies, and ginger to the pan and sauté until softened.
Stir frequently to prevent the aromatics from sticking to the pan.
Stir in the turmeric and diced tomatoes, cooking for an additional 2 minutes.
Cook until the tomatoes start to soften and release their juices.
Reduce the heat to low and pour in the egg mixture. Stir gently to scramble, cooking until just set.
Remove the pan from heat just before the eggs are fully set to retain a creamy texture.
Sprinkle with ground cumin and garnish with fresh coriander before serving.
Serve immediately to enjoy the eggs at their best texture and flavor.
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