Indian Scrambled Egg Bagels

A sprinkle of garam masala, an aromatic mix of warm spices, gives these scrambled eggs a taste of India. Serve in bite-sized pieces at your next brunch.

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  • Makes: 4 servings
  • Serving Size: 1 sandwich
  • Makes: 4 sandwiches
  • Start to Finish: 25 mins

Indian Scrambled Egg Bagels

Directions

  1. In a large nonstick skillet cook onion in hot oil over medium heat for 3 to 4 minutes or until tender, stirring occasionally. Stir in garam masala.
  2. Meanwhile, in a medium bowl whisk together eggs, egg whites, almond milk, the 2 tablespoons cilantro, and the salt. Add egg mixture to onion mixture in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.
  3. Divide scrambled eggs among toasted bagel halves. Top with sweet pepper and, if desired, additional cilantro.

From the Test Kitchen

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vegetarian, lower carb, 30-minute

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Nutrition Facts (Indian Scrambled Egg Bagels)

  • Per serving:
  • 240 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 150 mg chol. ,
  • 496 mg sodium ,
  • 28 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 12 g pro.
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