Turmeric Scrambled Eggs with Spinach

5 min

Prep time

10 min

Cook time

Servings

215

Calories

This hearty and flavorful breakfast dish combines the anti-inflammatory powers of turmeric and spinach. Turmeric contains curcumin, a compound known for its anti-inflammatory properties, while spinach adds a wealth of vitamins and antioxidants, making this meal a perfect start to your day.

Ingredients

2 servings

4 eggs
1 tsp turmeric
2 cups baby spinach
1 tbsp olive oil
1 garlic clove, minced
1/4 tsp black pepper
to taste salt

Fights inflammation

Turmeric1/10 Spinach1/10 Olive Oil1/10 Garlic2/10

Instructions

1
Step 1
Step 1: Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2
Step 2
Step 2: Add the baby spinach to the skillet and cook until just wilted, about 2-3 minutes. Remove the spinach from the skillet and set aside.
3
Step 3
Step 3: In a bowl, whisk together the eggs, turmeric, black pepper, and salt until well combined.
4
Step 4
Step 4: Pour the egg mixture into the same skillet used for the spinach. Cook over low-medium heat, stirring gently, until the eggs are softly set, about 3-4 minutes.
5
Step 5
Step 5: Return the cooked spinach to the skillet and fold gently into the scrambled eggs. Cook for an additional 1 minute, or until everything is heated through.
6
Step 6
Step 6: Serve immediately, optionally garnishing with additional black pepper or fresh herbs.