Servings: 1 · Prep Time: 5 mins · Cooking Time: 5 mins
Total Time: 10 mins
Dinner | Lunch | Quick
A beautifully simple dish that is full of flavour and colour. Incredibly vibrant and packed with so much nutritional goodness. This recipe is comforting, warming and filling. There are lots of amazing benefits for adding turmeric to dishes, the main two being for the antioxidant and anti-inflammatory properties. Eat it alongside black pepper to absorb all its glory. Serve it with low-carb toast and a generous knob slather of butter. Enjoy for breakfast, lunch or dinner. This would be the perfect meal to break a fast.
- spring onion (1, sliced)
- spinach (handful)
- turmeric (1 tsp)
- black pepper (1/4 tsp)
- cherry tomato (3, sliced)
- parmesan (handful, grated)
- avocado (1/2, cubed)
Whisk the eggs together with the black pepper and sea salt.
In to a deep sided pan, add some coconut oil or olive oil.
Fry off the spring onion and tomato. Once soft, add in the spinach and reduce the heat,
Once the spinach is wilted, add the egg mix with the turmeric.
Stir slowly and scrape up the egg as you do so until you have a smooth, moist scrambled texture.
Add in the parmesan and avocado and stir in.