Every once in a while it’s nice to spice up a recipe with something that doesn’t normally go with your dish. This past Saturday, I decided to give my sweet pepper scrambled eggs a bit of an Indian flair by adding in some curry powder. It adds the right amount of flavor without being overwhelming to the existing flavors and sweetness of the peppers yet still changing the taste enough to make it seem like a completely new thing. The nice thing about curry powder is that it contains turmeric, which is a great an anti-inflamatory. It is also very good for your skin (often used straight as a face treatment), digestive system , and cuts (antiseptic) (source)
- 6 eggs
- 1/2 medium red onion chopped
- 1/2 red bell pepper chopped
- 1/2 yellow bell pepper chopped
- 1/4 cup milk
- 3 cloves garlic chopped or minced
- 1/4 tsp of crushed red pepper
- 1/2 tsp sea salt
- 1 tsp curry powder
- Organic butter
- 1/2 cup sharp cheddar cheese cubed
- 2 cups baby spinach
- Mix eggs, salt, red pepper, curry powder and milk in the bowl. Heat skillet over medium heat and coat with enough butter to prevent eggs from sticking. Scramble eggs.
- Add cubed cheese and allow heat slightly without melting the cheese to the skillet. Create a bed of fresh spinach on 2-4 plates depending on how much each person wants and top with eggs and cheese.
- Coat skillet with additional butter to prevent vegetables from sticking. Add garlic and onions. Saute for 1-2 minutes. Add bell pepper and saute for another 1-2 minutes. Just long enough to heat the vegetables, but not long enough to take away their crunch.
- Top eggs with vegetable mixture and serve.