Turmeric Scrambled Eggs

I find that having two eggs for breakfast sets me up with enough energy to get through to lunch without any dreaded hunger pains. With turmeric for its anti-inflammatory and digestive benefits and added goodness from the vegetables, this breakfast is one of my favorites.

You can even eat it for lunch or dinner, just add a tin of tuna and some extra green veggies to make it into a substantial meal.

It's also dairy free and gluten free and the ingredients per serving size are also low FODMAP friendly (in line with the Monash University Low FODMAP App at the time of writing).

Serves: 1
Time: 5 minutes

Ingredients

  • 2 tbs olive oil
  • 1/2 cup grated sweet potato
  • 1-2 cups baby spinach
  • 1 tsp dried coriander leaves
  • 1/2 tsp turmeric
  • 2 eggs
  • Pinch black pepper and salt

Directions

  1. Heat the olive oil in a frypan and add the grated sweet potato, baby spinach, dried coriander leaves and turmeric
  2. Stir until the sweet potato has softened and the spinach wilted
  3. Add the two eggs and stir until the eggs are cooked
  4. Remove from the heat and serve with salt and pepper to taste

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Nutrition facts

Per Serving

  • calories: 467
  • carbohydrates: 23.2g
  • cholesterol: 327mg
  • fat: 37.2g
  • fiber: 4.2g
  • potassium: 790mg
  • protein: 14.1g
  • saturated fat: 6.8g
  • sodium: 183mg
  • sugar: 7.3g

Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.


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