- Serves: 4
- Cooking Time: 10 MINS
- Total Calories: CALS
Nutrients per serving:
Melt butter in large non-stick pan set over medium heat. Add onion, ginger, salt and pepper. Cook, stirring often until softened, about 5 minutes. Whisk eggs with curry paste and pour into pan.
Scatter peas, tomato and chili pepper (if using) over eggs. Cook until starting to set on bottom, about 2 minutes. Cook, stirring constantly until small curds are set, but still tender, about 3 minutes.
- 1 tbsp butter
- 1/2 cup finely chopped onion
- 1 tbsp minced ginger
- 1/2 tsp salt and pepper
- 8 eggs
- 1 tbsp mild or medium curry paste
- 1/2 cup peas
- 1 plum tomato, seeded and diced
- 1 red Thai chilli pepper, seeded and finely diced (optional)