Curry Scrambled Eggs

Makes 4 servings

A spicy take on the classic, these scrambled eggs are a great way to kick off the day. The soft, creamy eggs melt in your mouth, while the spice from the curry keeps you on the edge of your seat. This recipe is an excellent source of high-quality protein and is rich in antioxidants. Finish the dish off with chopped tomatoes, and garnish with basil for a fancy—and tasty— presentation. Leave regular, boring scrambled eggs in the past and spice up your breakfast routine with Curry Scrambled Eggs!

INGREDIENTS

8 large eggs
¼ cup low-fat milk
½ tsp. curry powder
¼ tsp. salt
⅛ tsp. pepper
⅛ tsp. ground cardamom (optional)
1 tbsp. olive oil
2 medium tomatoes, chopped
6 medium basil leaves, chopped

INSTRUCTIONS

1. In a large bowl, combine the eggs, milk, curry powder, salt, pepper and cardamom, if using. Whisk together until well mixed.
2. In a large skillet add the olive oil and place over medium heat. Add the egg mixture and cook, stirring, until the eggs thicken and no liquid remains. Divide among four plates and top with the tomatoes. Garnish with the basil and serve.

NUTRITION • PER ONE SERVING

Calories 190
Total Fat 13g (17%)
Saturated Fat 3.807g (19%)
Trans Fat 0.053g
Total Carbohydrate 4g (1%)
Dietary Fiber < 1g (3%)
Total Sugars 3g
Includes 0g Added Sugars (0%)
Cholesterol 375mg (125%)
Sodium 300mg (13%)
Protein 14g (28%)
Vitamin D 6mcg (30%)
Calcium 84mg (6%)
Iron 1.27mg (8%)
Potassium 312mg (6%)
Phosphorus (20%)