Keto Spinach Egg Bhurji

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.