Curry Scramble

2 ratings


  • 1 teaspoon vegetable oil (Organic Valley Butter)
  • 14 teaspoon curry powder (or hot curry powder)
  • 14 teaspoon ground cumin (optional)
  • 14 cup chopped fresh tomatoes (or spinach)
  • 2 teaspoons chopped green onion
  • 2 teaspoons chopped cilantro
  • 1 pinch salt
  • 12 cup Organic Valley Egg Whites


Heat oil or butter in a small, non-stick skillet over medium flame. Add curry powder and cumin (if using) and when the spice sizzles, stir in tomatoes or spinach, green onions, cilantro and salt. Add egg whites and cook, stirring constantly, until set, 1-2 minutes. Makes 1 serving.

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Jackie from on January 24th, 2013
I've been frustrated with egg whites because they are so tasteless and watery. This recipe overcomes that and was good! I followed the recipe, using spinach. Thanks...

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