Anti-Inflammatory Scrambled eggs
Serving size: 1 serving
Prep time: 8 minutes
Cook time: 8 minutes
Ingredients:
2 large eggs
1 cup fresh spinach leaves
1/4 onion, finely chopped
1 medium tomato, diced
1/2 cup sweet bell peppers, diced
1 tablespoon turmeric powder
1 tablespoon nutritional yeast
Salt and black pepper to taste
Extra virgin olive oil or Ghee
Instructions:
In a bowl, crack the eggs and whisk them until well combined. Add turmeric powder, nutritional yeast, salt & pepper and whisk them until well combined. Set aside.
Heat a non-stick skillet or frying pan over medium heat. You can add a drizzle of Extra Virgin Olive Oil or Ghee.
Add the chopped onions to the pan and sauté for about 2-3 minutes until they turn translucent.
Stir in the diced tomatoes and sweet bell peppers and cook for another 2 minutes until they begin to soften.
Reduce the heat to low and pour the whisked eggs into the pan with the vegetables. Stir gently to combine the eggs with the vegetables.
Add the chopped spinach to the pan and cook for an additional minute until it wilts. Stir.
Continue stirring the mixture over low heat until the eggs are cooked to your desired consistency. Some prefer softer, moist scrambled eggs, while others prefer them more well-done.
Remove the pan from heat and let the residual heat finish cooking the eggs. The scrambled eggs will continue to firm up slightly as they cool.
Serve your healthy scrambled eggs warm as a nutritious and delicious breakfast or brunch option.
Feel free to adjust the seasoning and ingredient quantities according to your taste preferences. Enjoy your nutritious scrambled eggs with a side of whole-grain toast or fresh fruit for a complete meal!