Paneer and Egg Scramble
PakistaniGym & High-ProteinDesi eggsEasy
Soft scrambled eggs folded with paneer and spring onion — creamy, high in protein and ready in ten minutes.
Prep time5 min
Cook time8 min
Total time13 min
Servings2
Ingredients
- 3 eggs
- 80 g paneer, crumbled
- 2 spring onions, chopped
- 1/4 tsp turmeric powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tsp butter or cooking oil
- Fresh coriander
Method
- Beat the eggs with salt, pepper and turmeric.
- Heat butter in a non-stick pan on medium-low heat.
- Pour in the eggs and stir slowly with a spoon.
- When the eggs are half set, add the paneer and spring onion.
- Keep stirring gently until soft and creamy.
- Remove from heat while still slightly soft.
- Serve with coriander and whole wheat toast.
Nutrition — estimated per serving
Calories (estimate)235 kcal
Protein (estimate)17 g
Fat (estimate)18 g
Carbs (estimate)3 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
Nutrition is an estimate only. Take the pan off the heat while the eggs are still soft — they finish cooking in the pan. Paneer is dairy; use tofu if you cannot take milk products. Do not overcook scrambled eggs or they turn rubbery.