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

I find turmeric goes really well with eggs, especially scrabled eggs. Just remember to also add some black pepper to help with absorption of the turmeric.

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

I also love to sprinkle turmeric and smoked paprika, along with salt & pepper, over root veggies like potato, carrot & pumpkin, when I 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.

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By the way .... have you heard about the fabulous free 2-week brekkie challenge that takes place in the Wendy's Way community several times each year?

I give you everything you need, so it's an easy way to get into (or back into) a healthy breakfast habit.

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Watch how to make this recipe

Here’s the recipe


turmeric scrambled eggs with spinach and tomato on toast 15
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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


  • 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.

Watch the video

Serving: 1person | Calories: 208kcal | Carbohydrates: 4.5g | Protein: 13.5g | Fat: 15.6g
Love this recipe? Have you made it?Share your pics on my Facebook page @wendyswaytohealth





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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