Go Back

Turmeric Scrambled Eggs

Vanessa Vickery
Course Breakfast
Servings 1 to 2 servings


  • 3 large eggs
  • 1.5 cups raw baby spinach
  • 1 tablespoon grass-fed butter or ghee
  • 1 teaspoon turmeric powder
  • Salt & pepper to taste


  • Whisk together the eggs and turmeric in a bowl.
  • Melt butter in a medium sized non-stick frypan over moderate heat.
  • Add the spinach and mix through the butter until the spinach has wilted.
  • Add the turmeric 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.
  • Remove from the heat and season with salt and pepper.
  • Serve either on it's own or make up a breakfast bowl using other elements like avocado, baby tomato, sweet potato, mushrooms, bacon or salmon.


You can also use 1 tablespoon of coconut oil instead of the butter to make it dairy free