Egg and Mushroom Masala Lunch
PakistaniLunchDesi eggsMedium
Mushrooms and eggs in a light onion-tomato masala — a quick, savoury lunch with roti.
Prep time10 min
Cook time18 min
Total time28 min
Servings2
Ingredients
- 3 Desi eggs
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 1 tomato, chopped
- 1 tsp ginger-garlic paste
- 1/2 tsp garam masala
- 1/2 tsp salt
- 2 tbsp oil
- Fresh coriander
Method
- Heat oil and fry the onion until golden.
- Add ginger-garlic paste, tomato and garam masala; cook 3 minutes.
- Add the mushrooms and salt; cook 5 minutes until soft.
- Beat the eggs and pour in; scramble gently until set. Garnish and serve hot.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)13 g
Fat (estimate)14 g
Carbs (estimate)14 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Wipe mushrooms clean instead of soaking them. Food safety: cook eggs until fully set. Allergens: contains egg. Substitute: use paneer cubes instead of mushrooms. Nutrition figures are estimates only, based on standard per-egg values.