Curried Scrambled Eggs

Ingredients

• 8 large eggs
• 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

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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