Serrano Chili-Y, Cilantro-Y & Ginger-Y Eggs – a delicious recipe with eggs, serranno chili, cilantro, ginger, ghee, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Beat eggs until frothy then add the rest of the ingredients (aside from the ghee). Beat again so all ingredients are mixed well.
2
In a warm skillet (I like cast iron), add the ghee. Once the ghee has melted over a nice medium heat and is nice and really warm (but not smoky), pour in egg mixture. You want to hear a sizzle, this way the egg will float atop the oil. This will prevent it from sticking to the bottom. Lower the heat to medium-low.
3
Let the eggs cook until they are firm enough to flip over completely without breaking. Be careful not to let the omelette burn. Flip over gently. Cook for another minute or 2 until eggs are completely cooked. One side will have a nice golden brown crust.
4
Remove from the heat and squeeze a little lemon. Serve warm, with love.
272
kcal
Calories
26
g
Fat
5
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 eggs, 1/2 serranno chili (thinly sliced), 1 1/2 tablespoons cilantro (chopped), 1 /2 - 1 teaspoons ginger (grated or thinly sliced), and more.
Yes, Serrano Chili-Y, Cilantro-Y & Ginger-Y Eggs falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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