Scrambled Eggs With Flavor

Scrambled eggs made this way is more of comfort food, the addition of fresh cilantro and flavorful fragant green chilli makes it a Sunday Brunch favorite Or as a side dish for a light evening meal , also good for those just getting over a fever, cold as it helps kick start the tastebuds again! I go all the way and make it with Butter- Note do not let the eggs get hard or dry by overcooking them. These can be served with Hot toast. Or as a filling in for a wholewheat wrap e.g. a tortilla or Indian flat bread cook the eggs a little more

• Ready In: 16 mins
• Serves: 6

Ingredients

• 4  large eggs
• 1 -2  medium green chili, chopped fine (the larger the chilli the less heat)
• 1  tablespoon butter
• 2  tablespoons water
• 1  teaspoon  cooking oil
• 1⁄2 cup fresh cilantro, chopped
•  salt, to taste (if using salted butter use less salt)

Directions

1. In a bowl add eggs, salt, water and beat till whites and yolks are well blended. Fold in the chopped Cilantro & chillis.
2. In a skillet on medium heat add oil & butter till melted-- add the egg mixture, let the eggs cook and keep mixing with a slow movement till egg mixture takes shape ,keep folding, lightly stirring till mixture is not runny. Switch off the heat. The cooked eggs should have a sheen on the surface and should slip off easily from the skillet without sticking.
3. SERVE with hot toast no need to butter the toast.
4. Use it as a filling with a tortilla but you will have to cook the eggs a minute more.