Masala Egg-White Bhurji with Peas & Spinach

Per serving

Calories

351

Protein

35 g

Carbs

28 g

Fat

11 g

Fibre

8 g

Vitamins and minerals, % of a day’s needs

• Iron35%
• Vitamin D5%
• B1225%
• Zinc23%
• Magnesium33%
• Omega-313%
• Folate50%
• Calcium18%
• Potassium29%
• Vitamin C62%
• Vitamin A44%
• Riboflavin91%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 360 g Egg white
• 2 whole Egg
• 200 g Cherry tomatoes
• 150 g Peas
• 150 g Fresh spinach
• 100 g Onion
• 15 g Fresh cilantro
• 2 cloves Garlic
• 10 g Ginger
• 2 tsp Vegetable oil
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Chilli flakes
• 1 tsp Salt

Method

1. 1

   Dice the 100g of onion, halve the 200g of cherry tomatoes, crush the 2 cloves of garlic, grate the 10g of ginger and chop the 15g of fresh cilantro. Measure the 360g of egg white into a jug and beat the 2 whole eggs into it.

2. 2

   Warm 2 tsp vegetable oil in a large non-stick pan over medium heat, add the diced onion and cook for 3 minutes, until it turns translucent at the edges.

3. 3

   Stir in the garlic, ginger, 1 tsp turmeric, 1 tsp cumin and 1 tsp chilli flakes and cook over medium heat for 1 minute, until the spices smell toasted rather than dusty, then add the halved tomatoes and 1 tsp salt and cook for 2 minutes more, until the tomatoes slump.

4. 4

   Tip in the 150g of peas and the 150g of fresh spinach and cook over medium heat for 2 minutes, until the spinach has collapsed and the peas are hot through.

5. 5

   Turn the heat to medium-low, pour in the beaten egg and egg white and stir slowly for 4 minutes, until it sets in soft curds that still look glossy. Egg white turns rubbery if you take it further.

6. 6

   Take the pan off the heat, fold the chopped cilantro through and divide it between two wide bowls.