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Turmeric Scrambled Eggs

May 10, 2023 Alistair Ramsay

Ingredients (Serves 1)

  • 1 tsp ghee or coconut oil

  • ½ a garlic clove, minced

  • 100g fresh spinach leaves

  • 3 free range eggs

  • 20ml unsweetened almond milk

  • 1/2 tsp ground turmeric

  • A small pinch of sea salt and ground black pepper

  • ½ tsp sunflower or pumpkin seeds

Nutrition

  • Per Serving: 274 Calories, 6g Carbs, 22g Protein, 18g Fat

Preparation

  • Heat the ghee/oil in a frying pan over a medium flame

  • Add the garlic and fry for 1 minute, stirring until fragrant

  • Add the spinach and 2 tbsps cold water and cook until wilted then transfer to a plate

  • Wipe the pan dry with kitchen paper then place back over the flame

  • Crack the eggs into the frying pan and add the milk

  • Stir well to break the yolks

  • Add the turmeric, salt and pepper

  • Stir well and cook for 3-4 minutes, or until the eggs are thoroughly cooked

  • Serve topped with the seeds

  • Enjoy on its own or serve with sourdough toast

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