• 2 whole eggs + 2 egg whites
  • 1 tbs. chopped chives
  • ¼ tsp. ground turmeric
  • Pick pink salt and black pepper
  • 1 cup baby spinach leaves
  • Coconut oil or macadamia nut oil for frying
  • Avocado salsa:
  • ½ large avocado
  • 1 TBS fresh lemon or lime juice
  • 5 cherry tomatoes
  • ¼ cup fresh coriander
  • 1 spring onion
  • Black pepper


  1. In a medium mixing bowl whisk eggs with turmeric and pepper until well combined. Add chopped chives.
  2. Heat oil in a frying pan over low – medium heat. Pour egg mixture onto pan and let cook for 30 seconds or until bottom starts to set. Using a heat-resistant spatula, push edges of eggs towards center of pan and tilt to allow uncooked mixture to spread. Turn off heat when almost done. Set aside.
  3. Sauté baby spinach or kale in a touch of oil until wilted.
  4. Meanwhile, in mixing bowl combine salsa ingredients.
  5. Serve hot eggs with wilted spinach and fresh salsa.