Quick & Easy Scrambled Eggs With Veggies (Egg Bhurji) – Breakfast Recipe

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Quick & Easy Scrambled Eggs With Veggies (Egg Bhurji) – Breakfast Recipe

Who doesn’t love the idea of whipping up a healthy and nutritious breakfast quickly? Well, I am on for it! Get your share of proteins and vitamins packed with this easy recipe of scrambled eggs, and add some wholesome veggies in it to make it a complete breakfast in itself!!

Scrambled eggs is one of the basic breakfast recipes for those who love to include eggs in their diet. And there is no denying the fact that it is super easy to make, and when you load it with some chopped vegetables, it is an added bonus.

In India, it is called “Egg Bhurji”, where in the eggs are mixed with the sauteed green chili, onion and tomatoes mixture, and is seasoned with salt and other basic spices. It is served with either Bread Slices, Paratha (Indian Flatbread) or Pav (Bread Bun), or sometimes, it is simply relished standalone with masala tea. Your mood, your choice!

The vegetables that I have included in this recipe today are chopped onions (I have taken one large onion here), some sweet peppers (courtesy my daughter who loves to include sweet peppers in her diet) and some chopped spinach leaves. You can skip the vegetables if you like, or even add some different options to make it more wholesome.

Health Benefits of Scrambled Eggs With Veggies (Egg Bhurji)

Eggs are a rich source of proteins, vitamins and calcium. So, this breakfast, with or without vegetables is also a complete meal. Sweet peppers (aka capsicum) contains lot of vitamins, especially Vitamin C and antioxidants. So, it is again a great option to include in your meal.

Last, but not the least, spinach is a great source of many vitamins, iron and magnesium, and is one of the major sources of Vitamin K, which is required to maintain good bone health. So, without doubt, this breakfast is packed with nutrients, and is definitely one of the filling options too.

If you like spicy food, you can add chopped green chilies or jalapenos here. I always create recipes that my daughter also eats, so spice level is generally set to minimal. But, as I said, feel free to increase the spice as per your liking. It is optional, but a must add, if you love eating spicy food. And nothing beats spicy butter sauteed scrambled eggs as a breakfast on a beautiful winter morning. Yummy!

Another touch I have added to the basic dish is the inclusion of Sesame Seeds. I have this obsession which has started recently to include toasted sesame seeds in almost every dish I make. Not too much, but a little sprinkle of the seeds is what I love. The little seeds are great to lower blood pressure, improve heart health and have anti-ageing superpowers, knock knock. LOL!

Now, coming back to the recipe, the veggie loaded scrambled eggs can be garnished with chopped cilantro (coriander) leaves. Again, you can use that but it is completely optional. This is for no rush days. The garnishing and even the added veggies are completely optional for crazy, rushed mornings.

Continuing the tradition, here comes the 33rd recipe under My Julie & Julia Project. For those who don’t know, I had started this project last year, under which I had planned to post 100 recipes from my kitchen by the end of the year 2019. But since I got busy with other priorities in life, I have planned to continue the tradition in 2020. So, this is the Recipe #33 for you all.

If you like this recipe, do check out these other breakfast options from my blog as well.

Without taking more time of yours, let me take you straight to the recipe of Easy Peasy Veggie Loaded Scrambled Eggs aka Egg Bhurji!

Quick & Easy Scrambled Eggs With Veggies (Egg Bhurji) - Breakfast Recipe

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients

  • Eggs – 4
  • Butter – 1-2 Tbsp
  • Onion (diced) – 1 (Large)
  • Sweet Peppers – 4 (diced)
  • Spinach leaves – A handful (chopped)
  • Salt – To taste
  • Black pepper powder – A pinch
  • Red chili powder – A pinch
  • Coriander powder – 1/3 tsp
  • Sesame seeds – 1/3 tsp
  • Italian seasoning/Mixed herbs – 1/3 tsp
  • (Optional) Green chili/Jalapeno – 1 (finely chopped)
  • (Optional) Cilantro/Coriander leaves – To garnish (chopped)

Directions

  1. Heat a non-stick skillet/pan and add the butter.
  2. Once the butter is melted, add in the chopped green chili/jalapeno (if using) and diced onions.
  3. Saute onions for few minutes till they are golden brown in color.
  4. Now add in the diced sweet peppers and saute again for a minute. We don’t saute it for too long as we want to preserve some crunch in the peppers.
  5. Add in the chopped spinach and saute for half a minute.
  6. Add salt and rest of spices (black pepper powder, red chili powder, sesame seeds, coriander powder, Italian seasoning and minced garlic) to the veggie mixture and saute for few more seconds to mix in the spices.
  7. Now, one by one, break the eggs in the pan.
  8. Slowly start stirring the eggs.
  9. You have to keep stirring constantly to create the perfect egg scramble, otherwise the eggs can stick to the bottom of the pan and give a burnt taste.
  10. After 2-3 minutes, a homogeneous mixture starts to form, and then you can turn off the stove.
  11. (Optional) Garnish with chopped cilantro/coriander leaves.
  12. Serve hot as is, or serve with toasted bread slices, parathas or a toasted bread bun as an accompaniment!

Method (Step-by-step with pictures)

  • Heat a non-stick skillet/pan and add the butter.
  • Once the butter is melted, add in the chopped green chili/jalapeno (if using) and diced onions.
  • Saute onions for few minutes till they are golden brown in color.
  • Now add in the diced sweet peppers and saute again for a minute. We don’t saute it for too long as we want to preserve some crunch in the peppers.
  • Add in the chopped spinach and saute for half a minute.
  • Add salt and rest of spices (black pepper powder, red chili powder, sesame seeds, coriander powder, Italian seasoning and minced garlic) to the veggie mixture and saute for few more seconds to mix in the spices.
  • Now, one by one, break the eggs in the pan.
  • Slowly start stirring the eggs.You have to keep stirring constantly to create the perfect egg scramble, otherwise the eggs can stick to the bottom of the pan and give a burnt taste.
  • After 2-3 minutes, a homogeneous mixture starts to form, and then you can turn off the stove.
  • (Optional) Garnish with chopped cilantro/coriander leaves.

Serve hot as is, or serve with toasted bread slices, parathas or a toasted bread bun as an accompaniment!

Scrambled Eggs
Scrambled Eggs

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