Turmeric Scrambled Eggs Recipe – How to make a healthy egg, cauliflower and spinach breakfast that’s quick and easy to meal prep – with the video.

Turmeric Scrambled Eggs

These Turmeric Scrambled Eggs make an easy way to start your day with nourishing and nutritious ingredients that are full of immune system boosting and anti-inflammatory properties. (Source.) 

Best of all, the breakfast can be enjoyed on all kinds of healthy eating plans macro requirements including a paleo, low carb or keto plan. 

You can even make a big batch of the nourishing meal to enjoy leftovers as a quick grab and go breakfast or breakfast for dinner options through the week.

The Simple Ingredients For The Easy Recipe

Here’s the list of ingredients plus ideas for more ingredients that you can include depending on your tastes, dietary requirements and budget:

Vegetables – I’ve included chopped cauliflower florets and spinach leaves in the simple recipe to add flavor, fiber and nutrition.  You can also add in broccoli, red onion, green onion, garlic or any other vegetables you like. 

Turmeric and Black Pepper – black pepper helps turmeric become more bio-available by a whopping 2000% (source), so I make sure to always include a pinch when cooking with turmeric. I’ve used ground turmeric powder, but you can also feel free to swap for fresh turmeric instead.

Eggs and Cream – when making scrambled eggs, I like to whisk eggs and cream together to create a luxuriously creamy texture. You can leave out the cream or swap for almond milk or coconut milk if you’d prefer for the meal to be dairy free.

Cheese or Alternatives – if you’d like to make cheesy turmeric eggs, you can add in your choice from grated cheese, Parmesan cheese or nutritional yeast, if you’d like to enjoy a cheese flavored dish without the dairy. 

Turmeric Scrambled Eggs Recipe

• Chopped Cauliflower
• Ground Turmeric Powder
• Black Pepper
• Spinach
• Eggs
• Cream (Optional)
• Salt
• Butter, Coconut Oil or Olive Oil, for frying

1. Heat butter, coconut oil or olive oil in a large frying pan, skillet or non-stick pan over medium heat to high heat.
2. When hot, add in the chopped cauliflower florets along with a generous couple of shakes of turmeric and black pepper.
3. Cook until browned, adding more butter or oil when needed. Or, you could add a bit of stock or a splash of water if you want to keep the fat content down.
4. Once the cauliflower is cooked through, add a couple of handfuls of spinach and cook until wilted.
5. Whisk the eggs, together with the (optional) cream, a good pinch of salt  and a couple more shakes of turmeric and black pepper.
6. Once the spinach has wilted, pour over the whisked egg mixture and scramble eggs until done to your desired consistency.
7. Move to a bowl and enjoy as a quick breakfast with a coffee, tea or hot chocolate, or speedy supper, storing any cooled leftovers in an airtight container to enjoy within a couple of days.

Breakfast Bowls Video Tutorial

Here’s the video where you can watch the turmeric eggs being prepared, step by step. Hit play below or click here to watch on YouTube. 

More Easy Delicious Recipes

Cinnamon Scrambled Eggs

Green Shakshuka

High Protein Breakfast Foods

Pizza Omelette

Yield: 1

Turmeric Scrambled Eggs Recipe

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Turmeric Scrambled Eggs Recipe - How to make a healthy egg, cauliflower and spinach breakfast that's quick and easy to meal prep - with the video.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• Chopped Cauliflower
• Ground Turmeric Powder
• Black Pepper
• Spinach
• Eggs
• Cream (Optional)
• Salt
• Butter, Coconut Oil or Olive Oil, for frying

Instructions

1. Heat butter, coconut oil or olive oil in a large frying pan, skillet or non-stick pan over medium heat to high heat.
2. When hot, add in the chopped cauliflower florets along with a generous couple of shakes of turmeric and black pepper.
3. Cook until browned, adding more butter or oil when needed. Or, you could add a bit of stock or a splash of water if you want to keep the fat content down.
4. Once the cauliflower is cooked through, add a couple of handfuls of spinach and cook until wilted.
5. Whisk the eggs, together with the (optional) cream, a good pinch of salt  and a couple more shakes of turmeric and black pepper.
6. Once the spinach has wilted, pour over the whisked egg mixture and scramble eggs until done to your desired consistency.
7. Move to a bowl and enjoy as a quick breakfast with a coffee, tea or hot chocolate, or speedy supper, storing any cooled leftovers in an airtight container to enjoy within a couple of days.

Nutrition Information:

Yield:

1
Amount Per Serving: Calories: 165

Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.

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