Spicy Egg and Green Chili Scramble with Fresh Coriander

1.In a mixing bowl, crack the eggs and whisk them until well combined. Season with salt, pepper, turmeric powder, and red chili powder. Set aside.

2.In a non-stick skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the finely chopped green chilies to the skillet and cook for an additional 1-2 minutes, allowing the flavors to meld.

4.Pour the whisked eggs into the skillet with the onion and green chilies. Stir gently with a spatula, allowing the eggs to cook evenly.

5.As the eggs begin to set, fold in the chopped fresh coriander, mixing it throughout the scramble.

6.Continue to cook until the eggs are fully cooked but still soft and creamy, about 2-3 more minutes. Remove from heat.