Cook: 10 min
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.