Turmeric Scrambled Eggs

Instructions

1. 1

   Crack the 4 eggs into a bowl and add 1/4 cup of milk. Whisk together until well combined.

2. 2

   Finely chop the onion and tomato.

3. 3

   Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.

4. 4

   Add the chopped onion to the skillet and sauté until translucent.

5. 5

   Add the chopped tomato and cook for another 2-3 minutes until softened.

6. 6

   Stir in 1/2 teaspoon of turmeric and 1 teaspoon of salt, mixing well with the onion and tomato.

7. 7

   Pour the egg mixture into the skillet and let it sit for a few seconds until it starts to set around the edges.

8. 8

   Gently stir the eggs with a spatula, folding them over as they cook, until they are softly scrambled and cooked to your liking.

9. 9

   Remove from heat and serve immediately.