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Curry Scramble

At our house we like to "mix up" our eggs...here's a simple, tasty recipe to add a little spice to your morning — my "Curry Scramble."
Ingredients
  Organic free range chicken eggs 4
  Almond milk/Coconut milk 1⁄4 Cup (4 tbs)
  Curry powder 1⁄2 Teaspoon
  Himalayan sea salt To Taste
  Coriander 2 Dash
  Turmeric 1⁄4 Teaspoon
  Red chili pepper flakes To Taste
  Smoked paprika 2 Dash
  Red onion 1⁄4 Cup (4 tbs), diced
  Garlic cloves 2 , diced
  Bell peppers 1⁄2 Cup (8 tbs) (red, yellow and green bell pepper used)
  Avocado 1 , peeled and sliced
  Roma tomatoes 2 , sliced
  Extra virgin olive oil 1 Tablespoon
Directions

MAKING

1. In a large bowl add in eggs, milk, curry powder, sea salt, coriander, turmeric, red chili pepper flakes.

2. Drizzle extra virgin olive oil in a skillet on the stovetop over low heat.

3. Add in onion, garlic, peppers to the skillet and sauté until soft (onions and garlic will be slightly golden).

4. Add in the egg mixture to the skillet.

5. Turn the egg mixture about with a spatula until the eggs are done.

SERVING

6. Plate scramble with smoked paprika, few dashes (on top of eggs) and avocado and Roma tomato.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Breakfast
Restriction: 
Lacto Ovo Vegetarian
Method: 
Scrambling
Ingredient: 
Egg
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
2

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Curry Scramble Recipe Video