So, it's the new year which for many means New Year's resolutions and all that good stuff. It seems as though improving one's eating habits generally falls into this category, which is why we have decided to establish January as a meat-free month on the Good Bite blog. Earlier this week we kicked off 2010 with a super healthy kombucha recipe and will continue in accordance with our healthful, meat-free eats theme through the end of the month. Today we've teamed up with Madhushree Ghosh, molecular biologist by trade, and foodie blogger by choice. Madhu maintains Desi Twist, an ode to quick organic Indian food with dishes that frequently can be made in under 10 minutes, score! Her mantra is Indian food made easy: cook well and eat well without being a slave to the kitchen. Isn't that what we all search for? Madhu Says: Usually, after the big December break, when the house is jam-packed with family and it’s been a continuum of very, very late nights, frequently you wake up late and wonder how to fix a meal for bawling children, uncles, aunts, cousins and your own suffering family. A meal that’s quick, brunch-like, but something that’s hopefully organic, healthy, and filling. My favorite go-to dish is Masala Scrambled Eggs. I don’t always wait for the holidays to make it because it’s always a hit, especially on weekends when one either has no time or is too lazy to make a full-fledged breakfast or lunch. This recipe is healthy, easy to make, and you can easily pretend to be the biggest chef on earth with this! In India, you’ll find masala eggs at every corner stand in Kolkata or Mumbai, where they also sell kathi rolls, and fish/meat kababs wrapped in rotis. This recipe is perfect for vegetarians who eat eggs, we Indians call them eggitarians! And, for a high-protein power meal, simply substitute egg whites for whole eggs. Being from India, I have to add a lot of spice to this mid-morning dish, hence the name, masala, or spiced eggs. In India, this is served with homemade tomato ketchup, or chili sauce. Costa Ricans I know eat scrambled eggs with their favorite Lisano sauce. You can spice this up some more with your favorite sauces, or eat it just as it is. Enjoy! Masala Scrambled Eggs Serve with rotis, naan, or toast. We Indians have this with our favorite hot masala chai, or spiced tea, flavored with ginger and cardamom. 4 Servings 6-8 eggs or egg whites 2 tsp grapeseed oil 2 Thai green chilies, finely chopped 2 tbsp whole milk 1 small purple onion, chopped 2 roma tomatoes, chopped 5 tbsp chopped coriander leaves 1 1/2 tsp coriander powder 1 tsp cumin powder 1 tsp Kashmiri chili powder ½ tsp turmeric powder salt to taste fresh ground pepper to taste Whisk the eggs with milk and salt in medium bowl. Heat grapeseed oil in heavy cast-iron skillet over medium-low heat. Sauté the onions untill they are soft and golden-brown. Add tomatoes and cook untill soft and glistening. Add turmeric, cumin, coriander, and chili powder. Pour egg mixture into pan stirring constantly. Cook until eggs are soft and shiny but not runny. Season to taste with salt and pepper.