Heat oil for about 90 seconds over medium heat, and add in cumin seeds. Let the cumin sizzle for one minute, ensuring they are not burning.
Add in onion, garlic, ginger and saute for 4 minutes.
Turn the heat down to medium low. Add in frozen green peas, sauté, stirring frequently for about 5 minutes. In Indian cooking we really like to cook the peas through.
Add in mushroom and bell peppers, sauté for 2 minutes until they soften.
Add in tomato, turmeric, garam masala, cayenne and salt.
Cook this mixture until the tomato is integrated into the vegetables, about 4 minutes.
Pour in whisked eggs. Do not touch the mixture right away, let the eggs cook for 30 seconds and then with a spatula fold the eggs. Continue to fold until the eggs are cooked through. This doesn’t take very long at all, about 3 minutes. The more you break it apart the finer the “scramble” will be. Work the egg as much or as little as you’d like for your baby.
For adults - garnish with chopped cilantro.
Serve with naan, roti, bun, or toast spread with ghee or butter.