Curry Scramble
Author: Maryann Ridini Spencer
- 4 organic free-range chicken eggs
- ¼ c. almond or coconut milk
- ½ tsp. curry powder from Spice-Topia (http://spice-topia.com/product/curry-powder)
- Himalayan sea salt, dash or two
- coriander, few dashes
- ¼ tsp. turmeric
- red chili pepper flakes, dash or two
- smoked paprika, few dashes
- ¼ c. red onions, diced
- 2 garlic cloves diced
- ½ c. red, green and yellow bell peppers, diced
- 1 avocado, peeled and sliced
- 2 Roma tomatoes, sliced or diced
- extra virgin olive oil
- •In a large bowl add in eggs, milk, curry powder, sea salt, coriander, turmeric, red chili pepper flakes.
- Drizzle extra virgin olive oil in a skillet on the stovetop over low heat.
- Add in onion, garlic, peppers to the skillet and sauté until soft (onions and garlic will be slightly golden).
- Add in the egg mixture to the skillet.
- Turn the egg mixture about with a spatula until the eggs are done.
- Plate scramble with smoked paprika, few dashes (on top of eggs) and avocado and Roma tomato.
Recipe by at https://maryannridinispencer.com/curry-scramble/
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