Chop the scallions and keep the whites and greens seperate.
Heat oil in a heavy bottomed pan. Add chopped onions along with half of the salt. Sauté the onions on medium heat until they are translucent and golden brown.
Add ginger, garlic, chili and the white scallions to the onions. Cook for 2 minutes, mixing well.
Add tomatoes and turmeric to the pan and cook for 2 minutes. Whisk the eggs with milk and remaining salt.
Slowly pour the whisked eggs to the pan and keep mixing with a spatula for 5-6 minutes or until the eggs are cooked. Add the garam masala and garnish with chopped cilantro and remaining scallions. Mix well.
Heat a griddle on medium heat. Apply homemade ghee on both sides of sliced bread. Cook the bread slices until both sides turn golden-brown
Enjoy egg bhurji with the ghee toasted bread!
You can substitute Indian green chilies with minced serrano or jalapenos.
To serve as a gluten-free breakfast, use either gluten-free bread or roll in gluten-free tortilla wraps. Siete Foods makes great GF wraps.