Western Scramble


4 Eggs, lightly beaten (Organic, free-range, soy-free or high Omega-3)

1 TBSP extra virgin olive oil 

1/2 cup diced shallot or onion 

1/2 cup spinach, kale or chard, torn into medium-sized pieces

3/4 cup finely chopped red pepper 

1/2 cup finely chopped jalapeño pepper (or other pepper of your choice) 

1/4 tsp coriander  

1/2 tsp cumin  

1/2 tsp of fresh minced garlic OR 1/4 tsp garlic powder 

Ground black pepper and kosher salt to taste 

1 1/4 tsp ground turmeric  

3 TBSP chopped green onions (about 2) 

1/2 avocado, sliced


  • Gently beat 4 eggs together in medium bowl until yolks are broken up and mixed well.
  • Heat olive oil in a large skillet over medium heat. Add the greens, shallots and peppers and cook until soft, 3-4 minutes. Stir if needed to prevent sticking. 
  • Sprinkle vegetables with the coriander, cumin, garlic and salt and continue cooking until just incorporated and fragrant, 1 minute or so.
  • Pour in the egg mixture and add the turmeric, and cook until the mixture is warmed completely, 1-2 minutes.
  • Remove from pan; garnish scramble with green onion and sliced avocado.

This is a great morning dish, and you can change it up with whatever ingredients you have on hand: mushrooms, pinto or black beans, even salsa!

Quick note: Turmeric stains! Don't get it on your clothes!