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 oilfor 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.