Curried Egg Scramble

1. 1

   Break the eggs into a small bowl and beat with a fork or whisk until the yolk and white are well combined.

2. 2

   Line a small plate with the baby spinach.

3. 3

   In a small non-stick frying pan heat the oil over medium heat.

4. 4

   When hot, briefly (1 minute) saute the onion and curry.

5. 5

   Pour the beaten egg into the frying pan with the curry/onion mixture.

6. 6

   Stir with spatula as it cooks ensuring that the eggs are well mixed with the onions.

7. 7

   Eggs are done when solid but still moist.

8. 8

   Spoon eggs onto spinach and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.