Indian-Style Spinach Scrambled Eggs

Ingredients

• 2 large eggs (100 g)
• 1 cup fresh spinach leaves (30 g), washed
• 1 tsp oil or ghee (5 g)
• Pinch of salt (1 g)
• Pinch of black pepper (0.5 g)
• 1/4 tsp cumin powder (optional, 0.5 g)

Preparation

1. Heat oil in a non-stick pan; sauté spinach 30-60 seconds until just wilted, then drain well.
2. Beat eggs thoroughly with salt, pepper and optional cumin.
3. Pour eggs into the same pan on low-medium heat.
4. Stir gently and continuously for soft creamy curds.
5. When eggs are almost set, fold in the drained spinach.
6. Cook 20-30 seconds more; serve immediately.