Preparation / Directions:
Beat the eggs, milk, salt, and pepper together in a large bowl until well blended. Heat the ghee or butter in a large skillet over medium heat, and when hot add the mushrooms, scallions, chili, and gingerroot. Saute, tossing often, until the mushrooms are tender, about 10 minutes. Add the tomato, turmeric, and cumin, and cook 3 minutes more, or until the tomato is heated through and tender. Reduce the heat to medium-low. Pour in the egg mixture and cook, stirring constantly with a spatula, until the eggs are set yet still very creamy; do not let them dry out. Serve immediately, garnished with cilantro.
Serve some naan or chapatis and a fruit salad, and there you have it!
serves 4
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