Turmeric Scrambled Eggs

A plate of scrambled eggs is one of the fastest and easiest meals you can make that is also a good source of calories, protein, and healthy fat. Turmeric is such an important anti-cancer, anti-inflammatory spice, and it blends beautifully with eggs. You can start with less than the ½ teaspoon that the recipe calls for if you’re unfamiliar with this spice, and if you love it, add more. It’s also important to add a bit of black pepper in order to increase your body’s absorption of the turmeric.

Symptoms – Nausea, fatigue, trouble swallowing, anemia, sore mouth/throat, and unintentional weight loss

Serves: 2

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients

4 large eggs
2 tbsp water
½ tsp ground turmeric
¼ tsp sea salt
⅛ tsp freshly ground black pepper
1 tsp extra virgin olive oil or avocado oil
Sliced avocado (optional)
Whole grain or gluten free bread, toasted (optional)

Directions

In a bowl, whisk together the eggs, water, turmeric, salt, and pepper until well blended, about 1 minute.
Heat the oil in a medium skillet over medium heat, until it shimmers. Pour in the egg mixture. When it starts to set around the edges, use a heat proof spatula to push the cooked edges toward the center of the pan. Continue this action until the eggs are gathered in the center of the pan in fluffy curds. Break up the eggs with a spatula to make sure they are evenly cooked, then turn off the heat. The eggs should be moist but not runny.
Serve immediately, topped with avocado slices, or with a slice of toast, if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.

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