Turmeric Scrambled Eggs
Laurel Sanville

Turmeric Scrambled Eggs

Turmeric is a bright, flavorful spice with anti-inflammatory properties, as well as other health benefits. Try this recipe for an easy way to incorporate turmeric into your diet and start off your day in color.

Serves 2


  • Non-stick spray
  • 5 ounces or ~3 1/2 cups fresh baby spinach leaves, roughly chopped
  • 4 large eggs
  • ¼ teaspoon garlic powder
  • 1-1 ½ teaspoons ground turmeric
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  1. In a medium bowl, whisk the eggs with the garlic powder, turmeric, and black pepper. Set aside.
  2. Coat a large skillet with non-stick spray and heat over medium heat. Add the spinach leaves and wilt for a few minutes. Leaves will look dark green and limp.
  3. Reduce heat to low and add egg mixture to the pan with the spinach. Stir continuously for 5-8 minutes until the scrambled eggs are fluffy and thoroughly cooked.


  • Adding a splash of water to the skillet can keep the spinach leaves from sticking to the pan. A non-stick skillet will also help.
  • Be patient- eggs cook best “low and slow”. Keep the heat on low, stirring occasionally for the best consistency.
  • These eggs taste great served on your favorite whole-grain toast!

Nutrition facts panel for Turmeric Scrambled Eggs


Woman and Daughter Cooking
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