Turmeric-Ginger Scrambled Eggs with Avocado

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Soft scrambled eggs warmed with turmeric and fresh ginger, topped with creamy sliced avocado. This American-inspired recipe (anti-inflammatory, whole30), ready in about 20 minutes, combines large eggs, red onion, fresh ginger into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 230 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large eggs
• 1/4 cup, diced red onion
• 1 tbsp, minced fresh ginger
• 1/2 tsp ground turmeric
• 1/4 tsp black pepper
• 1 tbsp avocado oil
• 1, ripe, sliced avocado
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Heat 1 tbsp avocado oil in a non-stick skillet over medium heat. Add 1/4 cup diced red onion and sauté for 2 minutes until translucent, then add 1 tbsp minced fresh ginger and cook for 1 minute until fragrant.
2. Step 2: Whisk together 4 large eggs, 1/2 tsp ground turmeric, and 1/4 tsp black pepper in a bowl. Pour the egg mixture into the skillet and cook for 3-4 minutes, stirring gently with a spatula until softly set but still moist.
3. Step 3: Divide the scrambled eggs between two plates, top with 1/2 sliced avocado per serving, and sprinkle with 1/4 cup chopped fresh cilantro.