breakfast
Curry Scramble
I have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand.
Ingredients
- 8 large eggs
- 1/4 cup fat-free milk
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground cardamom, optional
- 2 medium tomatoes, sliced or chopped
Directions
- In a large bowl, whisk eggs, milk, curry powder, salt, pepper and, if desired, cardamom until blended.
- Place a lightly greased large nonstick skillet over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Serve with tomatoes.
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