Keto Spinach Egg Bhurji
Scrambled eggs with wilted greens
- Time
- 12 min
- Serves
- 2
- Calories
- 220 kcal
- Protein
- 14 g
About this recipe
Spinach Egg Bhurji is the Bhatia breakfast scramble that uses eggs instead of tofu—tender and fast, with wilted greens doing the heavy lifting for micronutrients. The eggs should be beaten just until combined, not whisked into foam; foam scrambles into small, dry curds rather than soft, custardy pieces. Fresh spinach is chopped fine so it releases its moisture and mingles through the eggs rather than sitting in chunks. The aromatic base—ghee, onion, green chilli, ginger-garlic—goes into the pan first, then the spice powders to bloom them. Only then do the chopped greens and beaten eggs go in. Keep the heat medium, keep stirring gently with a silicone spatula, and resist the urge to let it sit and brown; the goal is soft, tender curds. A squeeze of lime juice at the finish adds brightness and cuts through the richness of the eggs and ghee. At 14 grams of protein and 6 grams of net carbs per serving, this is a keto breakfast that sticks with you all morning.
Ingredients
Method
- 1 Heat ghee in a non-stick pan over medium heat.
- 2 Add diced onion and sauté until soft.
- 3 Add green chillies and ginger-garlic paste; cook for 30 seconds.
- 4 Add chopped spinach and cook until wilted.
- 5 Add cumin powder, turmeric powder, and red chilli powder; mix well.
- 6 Pour in beaten eggs and stir continuously, scrambling until cooked through (about 4-5 minutes).
- 7 Add fresh coriander and lime juice; season with salt and black pepper.
- 8 Serve immediately.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
