Turmeric Scrambled Eggs

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.

Turmeric Scrambled Eggs

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

These scrambled eggs are packed with a punch! Add some flavor to your breakfast with this delicious recipe.
Course Breakfast
Servings 1 person

Ingredients
  

  • 2 eggs
  • 1 tsp ghee
  • A few shakes of turmeric to your liking
  • A few shakes of cumin to your liking
  • Salt to taste

Instructions
 

  • 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.
  • Serve.
Keyword gluten free, grain free, paleo, soy free, sugar free, vegetarian, whole30

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.

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