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Turmeric Eggs with Fresh Salsa

A quick and easy breakfast that's rich in protein, healthy fats and nourishing anti-oxidants.
Keyword Dairy Free, Gluten Free, Grain Free, Low FODMAP, Nut Free, Preservative Free, Refined Sugar Free, Soy Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1

Ingredients

Turmeric Eggs

  • 2 2 whole eggs + 2 egg whites
  • 1 tablespoon chopped Chives (or 1 Spring Onion, finely chopped)
  • 1/4 teaspoon ground Turmeric
  • Pinch Sea salt and black pepper
  • 1 cup Baby Spinach Leaves (or Baby Kale Leaves)
  • extra virgin olive oil for cooking

Fresh Avo Salsa:

  • 1/2 large Avocado
  • 1 tablespoon lemon or lime juice
  • 5 Cherry Tomatoes, quatered
  • 1/4 cup Fresh Coriander, chopped
  • 1 spring onions, chopped
  • Black Pepper

Instructions

  • In a medium mixing bowl whisk eggs with turmeric and pepper until well combined. Add chopped chives. 
  • Heat oil in a frying pan over low – medium heat. 
  • Pour egg mixture onto pan and let cook for 30 seconds or until bottom starts to set. 
  • Using a heat-resistant spatula, push edges of eggs towards centre of pan and tilt to allow uncooked mixture to spread. 
  • Turn off heat when almost done. Set aside. 
  • Saute baby spinach or kale in a touch of oil until wilted. 
  • Meanwhile, in a mixing bowl combine salsa ingredients. 
  • Serve hot eggs with wilted spinach and fresh salsa. 

Notes

Serving Suggestions:
To add extra nutrition serve with Gluten Free, Grain Free Bread.
To make this recipe low FODMAP
Use chives or the green part of spring onions only.