Food as medicine — this curcumin scramble nourishes and heals you at the same time.
Anti-inflammatory Curcumin Scramble Recipe Summary
- Cuisine: American
- Course: Breakfast
- Skill Level: Easy
- 4 large eggs (if you prefer, substitute two egg whites for one of the eggs)
- Pinch salt and ground black pepper
- 1 tsp curcumin (turmeric) powder
- 2 Tbls milk or water (milk will make the eggs denser and creamier; water, fluffier and lighter)
- 1 Tbls olive or grape seed oil
- 1/2 tsp grated Parmesan
- Sprinkling of chopped chives
- Calories: 383
- Protein: 31
- Fat: 24
- Sodium: 343
- Carbohydrates: 3
- Sugar: 2
- 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.
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