CURRIED SCRAMBLED EGGS

Serves: 4
Prep: 5 mins
Cook: 10 mins

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Nutrition per serving:

182 kcal
11g Fats
4g Carbs
13g Protein

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   What you need :     

• 8 large eggs 

• 1/4 cup (60ml) oat milk 

• 1/2 tsp. curry powder 

• 1/8 tsp. ground cardamom, optional 

• 2 medium tomatoes, chopped 

• 1 tsp. coconut oil

  What do you need to do :     

  • In a large bowl, whisk eggs, milk, curry powder, salt, pepper and, if desired, cardamom until blended.

  • Heat the oil over medium heat. Pour in the egg mixture; cook and stir until eggs are thickened, and no liquid egg remains. Serve with fresh chopped tomatoes or Pico de Gallo (recipe on page 18).