Scrambled Eggs with Ginger Recipe - Serves 4

Scrambled Eggs with Ginger Recipe

190 calories each serving


4 fresh green chillies, with skins removed (read an article on how to do this).
2 tablespoons (30g or 1 oz) butter
2.5cm (1 inch) fresh ginger root, peeled and finely chopped
1 small onion, peeled and finely chopped
6 eggs
1/4 cup (62ml or 2 fl oz) milk
1/4 teaspoon (1ml) salt


After removing the chilli skins, remove and discard the seeds and finely chop the remaining chilli
Beat the eggs, milk and salt in a bowl and set aside
Heat the butter in a medium size saucepan over a medium heat
Saute, or stir-fry, the ginger and onion in the saucepan for 5 minutes
Reduce the heat to low and add the egg mixture to the saucepan and mix well
Scatter the chillies over the mixture
Cook over a low heat until the eggs are cooked
Serve hot

Recipe submitted by Sianne Marsh on 21 January 2009