- 4 eggs large
- 1 red onion small, chopped
- 2 garlic clove minced
- 1 cup baby spinach
- 1 tablespoon olive oil coconut oil
- 1 teaspoon curry powder
- Pinch of salt
- PInch of pepper
- Optional - a few slices of red chilli
Whisk eggs - Whisk together the eggs and curry powder in a bowl.
Heat Pan - Heat oil in a medium sized non-stick frypan over moderate heat.
Cook - Add the garlic and onion and cook for 3-4 minutes until the onion is soft. Add the spinach and mix through until the spinach has wilted. Add the curry 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.
Enjoy - Remove from the heat and season with salt and pepper and top with the chilli (if using)
Serving: 1serve | Calories: 221kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 140mg | Potassium: 313mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1893IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 2mg