{"id":1434,"date":"2024-05-27T13:40:09","date_gmt":"2024-05-27T13:40:09","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/masala-skillet-scramble\/"},"modified":"2024-07-30T06:30:04","modified_gmt":"2024-07-30T06:30:04","slug":"masala-skillet-scramble","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/masala-skillet-scramble\/","title":{"rendered":"Masala Skillet Scramble"},"content":{"rendered":"

Inspired by the masala omelet my mother made for breakfast every Saturday morning, this version reimagines her dish into an easy weeknight-friendly dinner. Be sure to cook down the onions and tomatoes until softened to avoid excess moisture in the final dish. Scrambling the eggs in broad strokes is vital in keeping the egg curds nice and fluffy. Serve taco-style or over crusty toast for a breakfast-for-dinner vibe.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

1<\/p>\n

Tbsp. extra-virgin olive oil<\/div>\n

3<\/p>\n

Tbsp. unsalted butter, divided<\/div>\n

1<\/p>\n

medium red onion, cut into \u00bd” pieces<\/div>\n

1<\/p>\n

plum tomato, seeds removed, coarsely chopped<\/div>\n

1<\/p>\n

jalape\u00f1o, finely chopped<\/div>\n

3<\/p>\n

garlic cloves, finely chopped<\/div>\n

1<\/p>\n

1\u00bd” piece ginger, peeled, finely chopped<\/div>\n

1<\/p>\n

tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/div>\n

1<\/p>\n

tsp. ground cumin<\/div>\n

8<\/p>\n

large eggs, beaten to blend<\/div>\n

2<\/p>\n

oz. sharp cheddar, coarsely grated<\/div>\n
Flaky sea salt<\/div>\n

1<\/p>\n

radish, trimmed, thinly sliced<\/div>\n

\u00bd<\/p>\n

cup cilantro leaves with tender stems and\/or mint leaves<\/div>\n
Warm corn tortillas or toasted country-style bread and lime wedges (for serving)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Heat 1 Tbsp. extra-virgin olive oil<\/strong> and 1 Tbsp. unsalted butter<\/strong> in a large nonstick skillet over medium. Add 1 medium red onion, cut into \u00bd” pieces<\/strong>, 1 plum tomato, seeds removed, coarsely chopped<\/strong>, 1 jalape\u00f1o, finely chopped<\/strong>, 3 garlic cloves, finely chopped<\/strong>, and one 1\u00bd” piece ginger, peeled, finely chopped<\/strong>; sprinkle with 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong> and 1 tsp. ground cumin<\/strong>. Cook, stirring often, until onion and tomato are softened and garlic is beginning to brown around edges, 5\u20138 minutes.<\/p>\n

    Step 2<\/h4>\n

    Stir in remaining 2 Tbsp. unsalted butter<\/strong> and spread mixture into an even layer. Pour in 8 large eggs, beaten to blend<\/strong>, then scatter 2 oz. sharp cheddar, coarsely grated<\/strong>, over. Cook, undisturbed, until eggs are just set around edges of pan, about 1 minute. Continue to cook, stirring in broad strokes and turning eggs over with a heatproof rubber spatula, until just cooked through, about 2 minutes more. Remove from heat and sprinkle with flaky sea salt<\/strong>. Top with 1 radish, trimmed, thinly sliced<\/strong>, and \u00bd cup cilantro leaves with tender stems and\/or mint leaves<\/strong>.<\/p>\n

    Step 3<\/h4>\n

    Serve scramble with warm corn tortillas or toasted country-style bread<\/strong> and lime wedges<\/strong> for squeezing over.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Inspired by the masala omelet my mother made for breakfast every Saturday morning, this version reimagines her dish into an easy weeknight-friendly dinner. Be sure to cook down the onions and tomatoes until softened to avoid excess moisture in the final dish. Scrambling the eggs in broad strokes is vital in keeping the egg curds […]<\/p>\n","protected":false},"author":2,"featured_media":1435,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1434","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1434"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1434\/revisions"}],"predecessor-version":[{"id":5110,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1434\/revisions\/5110"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1435"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}