• 8 large eggs
• 1/4 cup (60ml) milk (dairy or plant-based)
• 1/2 tsp. curry powder
• 1/8 tsp. ground cardamom, optional
• 2 medium tomatoes, chopped
• 1 tsp. coconut oil

In a large bowl, whisk eggs, milk, curry powder, salt, pepper and, if desired, cardamom until blended.

Heat the oil over medium heat. Pour in the egg mixture; cook and stir until eggs are thickened, and no liquid egg remains. Serve with fresh chopped tomatoes or Pico de Gallo.