It’s all in the name! Dr. Ching does a step-by-step video of this anti-inflammatory breakfast option.
2 tbsp. olive oil
1/2 cup onion
1/2 cup bell pepper
Two handfuls spinach or other leafy green
1/2 tsp. salt or to taste
1 tsp. ground turmeric
Heat up 2 tbsp. olive oil over medium heat and sweat the onion and bell pepper together until translucent, about 5 minutes.
While the onions and bell peppers are sweating, whisk all 5 eggs together in a separate bowl until combined.
When the onions and peppers are done, add the eggs and spinach and stir consistently until eggs are cooked through and spinach is wilted.
Add the turmeric and salt and stir to combine. Serve with avocados to add some healthy fat and berries for antioxidants.
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