Turmeric scrambled eggs

Turmeric Scrambled Eggs created in partnership with the Heart Foundation. These eggs are a nutritious way to start your day. Get started by prepping your veggies. Heat half the oil in a large frying pan over medium heat. Add the mushrooms and cook, stirring, for four minutes or until the mushrooms are tender. Next, add the spinach and cook, stirring, for about two minutes or until the spinach just wilts. Transfer the mushrooms and spinach to a heatproof bowl and cover to keep warm. Now add the tomatoes to the same pan and cook, tossing, for four minutes or until they begin to collapse. Add the tomatoes and the mushroom mixture and cover to keep warm. To make the scrambled eggs, place the eggs, turmeric and milk in a large jug. Whisk until well combined then season with pepper. Heat the remaining oil in a large, non-stick frying pan over medium heat. Pour the egg mixture into the pan. Then use a wooden spoon to gently stir, tilting the pan to allow the uncooked egg to run over the base. Cook for two to three minutes or until the egg mixture is just set. Serve the scrambled eggs with the tomatoes, mushrooms and the spinach mixture with some toast. Add the avocado and season with pepper. Sprinkle with parsley and serve with lemon wedges. Filling and delicious, these scrambled eggs are a great way to fill up for a busy day.