Multi-colored scrambled eggs

Considering the numerous times the good old "eggs" have come to my rescue as sumptuously tummy filling, it is a must-have ingredient awaiting patiently on my fridge racks

The number of forms in which they come into use is, well, many... From being part of a healthy breakfast to spicy lunch and then a light dinner, eggs are a joy to be experienced

It was on one such day when I had lots of veggies in my fridge, that I decided to make something easy and filling, making use of the greens and reds available. For some reason I love colors on my plate, especially green

Thus, came the platter of scrambled eggs on my dining table that day :D :D

The best part of this dish, like most dishes, is that one can custom-make it to suits one's taste buds :D 

What I used

1. Oil: ~3 tablespoons
2. Mustard seeds: 1/2 teaspoon
3. Coarsely diced onion: 1 large
4. Salt: to taste
5. Diced ripe tomatoes: 2
6. Curry leaves: 1 sprig
7. Green chilli: 2
8. Pepper powder: 1/2 teaspoon
9. Eggs: 2
10. Chopped corriander leaves: a handful (No need to add this if you don't like the taste of corriander leaves. I use it coz I find it refreshing)

How I made it

1. Heat a flat-bottomed pan with the oil and splutter the mustard seeds
2. Turn the fire to low-medium and saute the onions, adding a bit of salt
3. Once the onion loses its raw feel and has become slightly less pink, add the tomatoes, curry leaves, and green chillies, and cook till the tomatoes become mushy
4. Rest of the salt and pepper powder can be added while the tomatoes are changing texture
5. Break open the eggs and add to the mixture and start stirring till the eggs are fully cooked
6. About 2 min before turning off the fire, add the corriander leaves and mix well

PS: Varying textures of scrambled eggs can be made. It all depends on the time the eggs spend on stove and the amount of stirring

• For mushy eggs, stirr the content on medium flame till the eggs turn whitish and turn off the fire while the content is still semi-solid
• For chunky scrambles, occasional stirring on medium is enough
• For very fine scrambles, keep stirring on low flame till the whole mixture turns into fine granules

This a dry dish that blends well with roti, chapathi, bread, etc.

It also makes a suitable filling in a sandwich :D :D