Name: Masala Skillet Scramble
Yield: 4 servings
Ingredients: 1 Tbsp. extra-virgin olive oil; 3 Tbsp. unsalted butter, divided; 1 medium red onion, cut into ½" pieces; 1 plum tomato, seeds removed, coarsely chopped; 1 jalapeño, finely chopped; 3 garlic cloves, finely chopped; 1 1½" piece ginger, peeled, finely chopped; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 tsp. ground cumin; 8 large eggs, beaten to blend; 2 oz. sharp cheddar, coarsely grated; Flaky sea salt; 1 radish, trimmed, thinly sliced; ½ cup cilantro leaves with tender stems and/or mint leaves; Warm corn tortillas or toasted country-style bread and lime wedges (for serving)

Masala scrambled eggs topped with sliced radishes and mint served in a skillet accompanied by a side of tortillas.

Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker

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.

What you’ll need

Large Nonstick Skillet
$50 At Amazon
Rubber Spatula
$13 At Amazon
Box Grater
$11 At Amazon

Recipe notes