Name: Turmeric scrambled eggs with spinach
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 3/4 cup liquid egg whites; 1/4 tsp ground turmeric; 1/4 tsp black pepper; 3/4 tsp salt; 2 oz baby spinach; 1/2 tsp extra virgin olive oil; 2 slices sourdough bread, toasted; 3/4 tsp lemon juice

Nutrition

Per serving

672 calories

Protein: 51g; 31% of calories
Carbs: 82g; 49% of calories
Fat: 15g; 20% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 5 min

In a small bowl, whisk together the whole eggs, egg whites, ground turmeric, black pepper, and half the salt until well combined and the turmeric is fully incorporated.
Coat a 10-inch nonstick skillet with a drop of the olive oil over medium heat. Add the baby spinach and a pinch of salt. Sauté for 2 minutes until the spinach is just wilted. Remove the spinach from the pan and set aside.
Wipe out the skillet and heat the remaining olive oil over medium-low heat. Pour in the egg mixture. Cook, stirring and folding gently and constantly with a spatula, for 5 to 7 minutes until the eggs are set but still look glossy and slightly wet. Done when set but still look moist, 160°F.
Fold the cooked spinach into the eggs for 1 minute to warm through. Remove from the heat and finish with the lemon juice. Plate the scramble alongside the toasted sourdough.

Nutrition

Ingredients

Instructions

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