Ingredients Jump to Instructions ↓

  1. 4 large eggs

  2. 1 -2 medium green chilies , chopped fine (the larger the chilli the less heat)

  3. 1 tablespoon butter

  4. 2 tablespoons water

  5. 1 teaspoon cooking oil

  6. 1/2 cup fresh cilantro , chopped salt , to taste (if using salted butter use less salt)

Instructions Jump to Ingredients ↑

  1. In a bowl add eggs, salt, water and beat till whites and yolks are well blended. Fold in the chopped Cilantro & chillis.

  2. In a skillet on medium heat add oil & butter till melted-- add the egg mixture, let the eggs cook and keep mixing with a slow movement till egg mixture takes shape ,keep folding, lightly stirring till mixture is not runny. Switch off the heat. The cooked eggs should have a sheen on the surface and should slip off easily from the skillet without sticking.

  3. SERVE with hot toast no need to butter the toast.

  4. Use it as a filling with a tortilla but you will have to cook the eggs a minute more. ?


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