Turmeric-Spiced Scrambled Eggs with Spinach and Avocado

This anti-inflammatory breakfast focuses on high-quality fat and moderate protein to support hormone balance and steady blood sugar. Prepared within 15 minutes, it provides rich monounsaturated fats from avocado and extra virgin olive oil, alongside lutein and folate from spinach. This combination supports cellular healing, which is particularly beneficial for managing high eosinophil levels and inflammatory markers.

Ingredients

• 2 large organic eggs
• 1 teaspoon extra virgin olive oil
• 2 cups fresh baby spinach
• 1/2 medium avocado, sliced
• A pinch of turmeric, salt, and black pepper

Instructions

1. Heat the extra virgin olive oil in a non-stick skillet over medium-low heat.
2. Whisk the eggs in a small bowl with a pinch of turmeric, salt, and black pepper.
3. Pour eggs into the skillet, stirring gently until softly scrambled (about 3-4 minutes).
4. In a separate small pan or in the same pan, lightly steam or saute the baby spinach for 1-2 minutes until wilted.
5. Plate the scrambled eggs and spinach alongside the sliced fresh avocado and serve warm.