One of my biggest struggles on the Whole30 over the past few rounds has been making sure I get enough protein into my diet — and the easiest source of protein for me has been eggs. Eggs are a fantastic superfood, can be hard-boiled in large batches for portable nutrition, and don’t require the same level of attention as handling raw meat.
Of course, eggs get a bad rap by Day 10 of a Whole30, as we start to grow sick of the monotony. After all, many of us feel like we’re eating Gaston-level portions of eggs! When I’m not following Whole30, I love scrambling my eggs with a little cheese, but because my diet is currently dairy-free, I’m often stuck with a really boring breakfast.
Recently, I started experimenting in the kitchen to make a better, more flavorful scrambled egg dish. Turmeric is a natural anti-inflammatory, while cumin is a good source of iron and may be beneficial for diabetics and asthmatics. This “recipe” is so easy that I can barely call it a recipe, but too delicious not to share
Turmeric Scrambled Eggs
- 2 eggs
- 1 tsp ghee
- A few shakes of turmeric to your liking
- A few shakes of cumin to your liking
- Salt to taste
- Melt your ghee over medium heat.
- Crack in your eggs and stir.
- Sprinkle on turmeric and cumin to your liking, and mix.
- Scramble until eggs are as well done as you prefer.
- Salt to taste.
If you try this recipe, let me know what you think! Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies.