- Makes: 2 Servings
- Ready In: 10 mins
- Prep Time: 5 mins
- Cook Time: 5 mins
Food as medicine, this curcumin scramble nourishes and heals you at the same time.
- Calories: 383
- Fat: 24g
- Protein: 31g
- Sodium: 343mg
- Carbohydrates: 3g
- Sugar: 2g
Nutritional Information (per serving)
- 4 large eggs (if you prefer, substitute two egg whites for one of the eggs)
Pinch salt and ground black pepper
1 teaspoon curcumin (turmeric) powder
2 tablespoons milk or water (milk will make the eggs denser and creamier; water, fluffier and lighter)
1 tablespoon olive or grape seed oil
½ teaspoon grated Parmesan
Sprinkling of chopped chives
- In a medium-sized mixing bowl, use a fork to mix eggs, salt, pepper, and curcumin powder. (Be very careful with the curcumin powder: it will dye everything it touches a bright, summery yellow.)
- Add olive or grape seed oil to a large sauté pan or skillet, and set your burner to medium-low heat.
- While the oil is heating, stir milk or water into your egg mixture.
- When oil is hot, pour egg mixture into pan or skillet. Let eggs set for 15-20 seconds before gently scrambling with a wooden spatula.
- Add Parmesan. Let set for another 15 seconds, and gently scramble again.
- Repeat until eggs look almost but not quite cooked. (They’ll continue to cook on the plate.)
- Serve, and add a sprinkling of chives to each dish for garnish. Makes two servings.