If you love scrambled eggs and you’d like to super-charge them in a healthy way, try adding some turmeric.
I’m sure you’ve heard about the health benefits of consuming turmeric, although you might be wondering how to add it into your diet.
You can read more about the benefits and uses here.
Turmeric goes really well with eggs, any way you like to cook them. I also love to sprinkle it with smoked paprika, salt & pepper over veggies when I bake them.
This recipe has some spinach and tomatoes added to the eggs, so you’ll get an extra hit of veggies too.
- 6 large eggs
- 2 tsp turmeric powder
- salt & pepper to taste
- 1 tbsp butter
- 1 large tomato, chopped
- 1 large handful spinach
- 1 tsp coconut oil
Whisk the eggs, turmeric, salt & pepper together in a medium bowl and set aside.
Heat the coconut oil in a small frypan and cook the tomato for 2-3 minutes, until soft.
Add the spinach and continue cooking for another minute or two. Set aside.
Melt the butter in a small non stick saucepan and add the egg mixture.
Cook over a low heat, keeping the eggs moving by pushing side to side across the pan with a spatula.
When the eggs are almost done, add the spinach & tomato.
Finish cooking and serve immediately.
Don’t forget to pin this recipe for later!