Curried Scrambled Eggs

Ingredients

• 8 large eggs

• 1/4 cup (60ml) milk

• 1/2 tsp. curry powder

• 1/8 tsp. ground cardamom, optional

• 2 medium tomatoes, chopped

• 1 tsp. coconut oil

• salt and pepper to taste

Instructions:

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

2. 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.

Breakfast

Serves: 4