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Turmeric Scrambled Eggs with Spinach

Fluffy scrambled eggs infused with anti-inflammatory turmeric and black pepper, folded with sautéed spinach for a protein-rich, gut-soothing breakfast that's ready in under 10 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients Method

Ingredients
  

  • 2 large eggs
  • 1 tablespoon milk (or coconut milk)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup fresh spinach, roughly chopped
  • Salt to taste
  • Fresh herbs (optional, for garnish)

Method
 

  1. In a small bowl, whisk together the eggs, milk, turmeric, and black pepper until fully combined.
    Heat the olive oil in a nonstick skillet over medium heat.
    Add the chopped spinach and sauté for 1–2 minutes, until just wilted.
    Pour the egg mixture into the skillet with the spinach.
    Gently stir the eggs with a spatula, cooking slowly over medium-low heat until soft curds form.
    Season with salt to taste, garnish with fresh herbs if desired, and serve immediately.