Egg Bhurji With Vegetables Recipe

A very healthy Indian variant of a conventional protein-rich scrambled egg breakfast. Vegetables and sesame seeds make this dish more nutrient-dense.

Nutritional info

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  • 6.2 gm
    Carbohydrate
  • 7.2 gm
    Protein
  • 1.6 mg
    Iron
  • 5.6 mg
    Vitamin C
  • 10.1 gm
    Total Fat
  • 153.6 kcal
    Energy
  • 29.7 mg
    Calcium
  • 0.9 mcg
    Vitamin B12
  • 185.4 mcg
    Vitamin A
1(45.0 gm) Egg
4.0 Chopped Tsp(10.0 gm) Onion
1.0 Boiled Tbsp(12.0 gm) Sweet Corn
1.0 Chopped Tbsp(10.0 gm) Capsicum
1.0 Boiled Tbsp(11.0 gm) Peas
1.0 Chopped Tbsp(9.0 gm) Carrot
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
1/2 Chopped Tsp(1.0 gm) Green Chilli
1/4 Tsp(0.59 gm) Jeera
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(5.0 ml) Oil
  • In a pan, heat 1.5 tsp oil.

  • Add 1/4 tsp jeera, 1/2 tsp of chopped green chilli, 4 tsp of chopped onion, 1/4 tsp each of red chilli powder, haldi and salt.

  • Saute the ingredients well.

  • Now, add 1 tbsp each of boiled corn, chopped green capsicum, boiled green peas and chopped carrot.

  • Saute the ingredients well.

  • Add 1 whole egg and scramble.

  • Garnish with 1 tsp of chopped coriander leaves and mix well.

  • Finally, sprinkle black sesame seeds on top and serve hot with a buttered pav.