- 3 eggs large
- 1.5 cups spinach baby spinach
- 1 tablespoon butter or choose from ghee, coconut oil or olive oil
- 1 teaspoon turmeric powder
- Salt & pepper to taste
Whisk eggs - Whisk together the eggs and turmeric in a bowl.
Add butter - melt butter (or your chosen fat) in a medium sized non-stick frypan over moderate heat.
Add spinach - Add the spinach and mix through the butter until the spinach has wilted.
Cook eggs - Add the turmeric eggs mixture. Using a spatula or wooden spoon, move the eggs to the center of the pan. Keep doing that every 30 seconds or so until the eggs are cooked. It should only take 2-3 minutes for them to cook to a beautiful soft consistency. Remove from the heat and season with salt and pepper.
Serve - Serve either on it's own or make up a breakfast bowl using other elements like avocado, baby tomato, sweet potato, mushrooms, bacon or salmon.
- You can substitute the butter with ghee, olive oil or coconut oil. Choose what works with your dietary requirements. They will all work well.
Serving: 1serve | Calories: 108kcal | Carbohydrates: 2g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 120mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2479IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 2mg