Indian Mushroom and Scallion Scrambled Eggs

Here is another Indian scrambled egg breakfast that is much less piquant than the Punjabi-style scrambled eggs that I made last week, but has the warm, earthy fragrance of fried mushrooms and scallions that makes it a nourishing, delicious and colorful plate on a cold autumn morning, wonderful with buttered toast and some fresh fruit.

Indian Mushroom and Scallion Scrambled Eggs

Recipe by Lisa Turner Cuisine: Indian Published on November 18, 2007 Simple, nourishing and colorful Indian-style scrambled eggs with the warm and earthy fragrance of fried mushrooms and scallions Print this recipe Ingredients: 3 tablespoons sesame oil 4 large white mushrooms, diced 1 small firm tomato, seeded and diced 1 jalapeño pepper, seeded and diced 2 scallions, thinly sliced, both green and white parts 8 large eggs 1/2 teaspoon sea salt 1 tablespoon fresh cilantro, chopped fresh ground black pepper Instructions: Heat the oil in a large wok or skillet over high heat. As soon as it is hot, toss in the mushrooms and stir for a few minutes until they appear silken. Add the tomato, jalapeño and the white parts of the scallions, turn the heat down to medium, and continue to stir for another few minutes until the tomato is softened. With a fork, lightly beat the eggs together with the salt. Pour in the pan along with the green parts of the scallion and the cilantro. Stir the eggs gently with a wooden spoon for 10 to 15 minutes, until the eggs have been cooked into firm and fairly dry curds. Serve hot right out of the pan and grind black pepper to taste over the servings. Makes 2 to 4 servings