This scrambled eggs recipe has a hint of South Indian flavours and reminds me so much of my childhood. Growing up, my mum used to make this for an amazing breakfast on the weekends.
Every time I make this now, the smell that wraps around my kitchen makes me so nostalgic, I am totally back to being that crazy little girl that fought with her little sister about food because I was always scared the “baby” would get more than me, simply because she inhaled her food.
My mum makes this with ham but I replaced with turkey for a more healthified version! It’s a really great breakfast, lunch or dinner. I love it with a salad or on warm toasted wholegrain bread.
Indian Spiced Turkey Scramble
- 1/4 tsp coconut oil
- 1 onion
- 4 slices turkey bacon
- 2 eggs
- 45 g liquid egg whites
- 3 curry leaves
- 1/4 tsp chilli powder
- 1/4 tsp coriander powder
- 1/16 tsp turmeric powder
- 3 tsp almond milk
- 1/16 tsp salt
- 1/8 tsp pepper
Start by chopping the onion and turkey into tiny cubes. Heat up the pan to medium heat, add the coconut oil. Once the pan is hot add the onions.
Fry until the onions are gold brown, then add your turkey and give it a good stir.
Combine your turkey into the onion, and fry until cooked through and crispy, this is when you add your egg whites, whole eggs and a dash of almond milk.
Make sure to keep stirring while the eggs cook and scramble! Before serving add salt and pepper to taste.
Have with some toast or big side of salad!