Khagina
So delicious, quick and easy, this Khagina will become a regular part of your menu rotation. Make it for breakfast or a quick weeknight dinner by adding a potato to the mix!
Servings: 4
Calories: 171kcal
Ingredients
- 2 tablespoon avocado oil or ghee
- 1/2 medium onion diced
- 1 small tomato diced
- 1/2 green chili chopped (I use Serrano)
- 1/4 cup cilantro chopped
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt or to taste
- 6 eggs
Instructions
- Chop up the veggies and set aside. Whisk the eggs and set aside.
- Heat a frying pan or skillet on medium high heat and add the oil.
- Once the oil shimmers, add the onions. Sauté the onions till translucent, about a minute. Next add the tomatoes, green chili and potato if adding.
- Lower the heat to medium low and cover and let the veggies cook for about 5-10 minutes. Once the tomato has softened, add the whisked eggs.
- Keep folding and with quick stabbing motions, mix till the eggs are cooked through, about 3 minutes. Cooking the eggs on low heat will result in a soft and creamy khagina.
- Take off the stove and enjoy immedietely.
Video
Notes
- Keep the heat low while mixing in the whisked eggs. This will ensure the eggs are soft and tender, not tough and rubbery.
- You can adjust the spices and seasonings to tweak the flavor to your liking.
Nutrition
Calories: 171kcal | Carbohydrates: 4g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 414mg | Potassium: 202mg | Fiber: 1g | Sugar: 2g | Vitamin A: 829IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg
