Turmeric scrambled eggs with veggies

These turmeric scrambled eggs are a great way to super charge “normal” scrambled eggs with an extra anti oxidant boost.

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.

Start by reading this post,THE AMAZING BENEFITS OF TURMERIC.

Below I’ll give you some simple suggestions for adding turmeric to your food.

Delicious and healthy turmeric scrambled eggs with spinach and tomato
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Turmeric is one of the best spices to add to eggs

I find turmeric goes really well with eggs, especially scrambled eggs. Just remember to also add some black pepper to help your body to fully absorb the turmeric.

Try sprinkling some turmeric on top of your fried eggs, boiled, or poached eggs too.

Another easy way to enjoy this earthy spice is to sprinkle turmeric, smoked paprika, salt & pepper over root veggies like potato, carrot & pumpkin, and bake bake them.

This turmeric scrambled eggs recipe has some spinach and tomatoes added as well, so you’ll get an extra hit of veggies too.

Eggs and tomatoes are on my list of EVERYDAY FOODS TO EAT FOR A HEALTHY BRAIN. After you’ve read the article, there’s a free infographic you can download too!

Need some more egg recipe ideas? Check out these 29 HEALTHY EGG BREAKFAST RECIPES.

Watch how to make this recipe

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Here’s the recipe

 

turmeric scrambled eggs with spinach and tomato on toast 15
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TURMERIC SCRAMBLED EGGS

Give your scrambled eggs a healthy boost with some turmeric and extra veggies.
Course Breakfast
Cuisine American, Australian
Keyword scrambled eggs, turmeric eggs
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 people
Calories 208kcal

Ingredients

  • 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

Instructions

  • 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.

Watch the video

Serving: 1person | Calories: 208kcal | Carbohydrates: 4.5g | Protein: 13.5g | Fat: 15.6g
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**NUTRITIONAL INFORMATION IS ESTIMATED AND SHOULD ONLY BE USED AS A GUIDE.

Read more about WHY CALORIE COUNTING ISN'T AN EXACT SCIENCE

 

For another healthy and delicious weekend breakfast, try my EASY WEEKEND PANCAKES recipe. These pancakes are a great tasting, healthy variation of a traditional favourite. And they’re quick and easy to whip up too!

 

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