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

  • 32.6 mg
    Calcium
  • 1.7 mg
    Iron
  • 168.7 kcal
    Energy
  • 6.8 gm
    Carbohydrate
  • 6.1 mg
    Vitamin C
  • 7.9 gm
    Protein
  • 11.1 gm
    Total Fat
  • 203.6 mcg
    Vitamin A
  • 1.0 mcg
    Vitamin B12

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1(45.0 gm) Egg

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4 Tsp(10.0 gm) Onion (Chopped)

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1 Tbsp(12.0 gm) Sweet Corn(Boiled)

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1 Tbsp(10.0 gm) Capsicum(Chopped)

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1 Tbsp(11.0 gm) Peas(Boiled)

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1 Tbsp(9.0 gm) Carrot(Chopped)

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1 Tsp(0.92 gm) Coriander Leaves(Chopped)

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1/2 Tsp(1.0 gm) Green Chilli(Chopped)

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1/4 Tsp(0.59 gm) Jeera

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1/4 Tsp(0.54 gm) Red Chilli Powder

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1/4 Tsp(0.6 gm) Haldi

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1/4 Tsp(1.0 gm) Salt

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1.5 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.