Serves 4

Prep: 5 min
Cook: 10 min
Nutrition per serving:
182 kcal
11g Fats
4g Carbs
13g Protein

Gluten Free

Dairy Free

Nut Free

Sugar Free

Curried Scrambled Eggs


  • 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.