Bombay-Style Curried Eggs

• 8 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• fresh ground pepper
• 2 tablespoons ghee or 2 tablespoons butter
• 3/4 cup finely chopped mushroom
• 6 scallions, thinly sliced
• 1/2 red chili peppers or 1/2 green chili pepper, minced
• 1 teaspoon minced gingerroot
• 1 tomatoes, seeded and finely diced
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• fresh cilantro (to garnish)

1. Beat the eggs, milk, salt, and pepper together in a large bowl until well blended.
2. Heat the ghee or butter in a large skillet over medium heat, and when hot add the mushrooms, scallions, chili, and ginger root.
3. Saute, tossing often, until the mushrooms are tender, about 10 minutes.
4. Add the tomato, turmeric, and cumin, and cook 3 minutes more, or until the tomato is heated through and tender.
5. Reduce the heat to medium-low.
6. 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.
7. Serve immediately, garnished with cilantro.
8. Serve some naan or chapatis and a fruit salad, and there you have it!

eggs, milk, salt, fresh ground pepper, ghee, mushroom, scallions, red chili peppers, gingerroot, tomatoes, turmeric, ground cumin, fresh cilantro

Taken from www.food.com/recipe/bombay-style-curried-eggs-482792 (may not work)