Turmeric scrambled eggs

Win the morning with this tasty turmeric scrambled egg recipe. It will keep you full for hours.

4

10m

10m

Ingredients

  • 1 tbs olive oil
  • 200g white cup mushrooms, sliced
  • 120g pkt Coles Australian Baby Spinach
  • 250g vine-ripened cherry tomatoes
  • 8 Coles Australian Free Range Eggs
  • 4 Coles Australian Free Range Egg whites
  • 1 tsp ground turmeric
  • 1/4 cup (60ml) Coles Organic Unsweetened Oat Milk
  • 1 medium avocado, stoned, peeled, cut into wedges
  • 2 tbs flat-leaf parsley leaves
  • 4 slices rye sourdough, toasted
  • 1 lemon, cut into wedges

Method

STEP 1

Heat half the oil in a large frying pan over medium heat. Add the mushroom and cook, stirring, for 4 mins or until the mushroom is tender. Add the spinach and cook, stirring, for 1-2 mins or until the spinach just wilts. Transfer to a bowl and cover to keep warm.

STEP 2

Add the tomatoes to the pan and cook for 4 mins or until tomatoes begin to collapse. Add to mushroom mixture in the bowl and cover to keep warm.

STEP 3

Meanwhile, whisk eggs, egg whites, turmeric and milk in a large jug. Season with pepper. Heat the remaining oil in a large non-stick frying pan over medium heat. Pour the egg mixture into the pan. Use a wooden spoon to stir gently, tilting the pan to allow the uncooked egg to run over the base, for 2-3 mins or until the egg is just set.

STEP 4

Divide the scrambled egg, spinach mixture, tomatoes and avocado among serving plates. Season with pepper. Sprinkle with parsley and serve with toast and lemon wedges.

Dietary information

Dairy-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.