Eating For Life – Indian Eggs

By Lisa Wright, CFT-LCI

My husband and I are not typically fond of Indian food but we loved the sound of all of these ingredients together. Often, we eat breakfast for dinner because it’s quick and easy. That was our experience with this dish; quick, easy and the florist in me loved the presentation that it made with the slices of orange and side of pita bread.

Ingredients:

1 sliced onion, chopped
1/2 green bell pepper, cut into thin strips
1/2 tomato, seeded and chopped
1/4 teaspoon turmeric
1/4 teaspoon chili powder
1/8 teaspoon ground black pepper
4 egg whites
1/2 whole-wheat pita
2 orange slices
1 tablespoon fresh cilantro, chopped

Lightly coat a small nonstick skillet with cooking spray and place over medium heat. Saute onions until golden, about 4 minutes. Add bell pepper and saute for about 2 more minutes. Add tomatoes and saute for another 2 minutes. Stir in turmeric, chili powder and black pepper. In a small mixing bowl, lightly beat the egg whites, then pour them over vegetables in skillet and stir until set. Warm pita in microwave for about 20 seconds. Place eggs and pita on a small plate with orange slices. Sprinkle eggs with cilantro.

And of course here is the nutritional information on the Indian Eggs: