Curry Spiced Scrambled Eggs and Onions

Let’s merge the kitchen and the classroom today and talk about the power on your plate when you make this delicious dish! 

By adding curry powder to your eggs, you will promote digestion of your food, (think taking macronutrients like protein and breaking it down into micronutrients that can stimulate the metabolism). Curry can also increase the number of good bacteria in your bowels and intestines. Good bacteria helps to feed the adrenals, lowers stress hormones and stimulates the hormones of pleasure. It also has anti-microbial and anti-fungal capabilities, so it can kill the bad bacteria and kill off yeast imbalance like candida. It has so many wonderful nutrient properties. Curry also relaxes the colon and promotes peristalsis or movement of the bowels.  Remember fat that is burned releases toxins and those must move on out!

Chose organic eggs when making this meal, they are higher in lecithin. We want non-soy lecithin in our diet because it is an amazing source of choline. Choline dissolves fat and breaks down the natural cholesterol found in eggs and can help regulate your kidney (think regulates collagen and elastin, liver (think smooth muscle development) and gallbladder function (think non-metabolized unhealthy hormone detox).

Oh yes, be heavy handed with onions anytime you can. Chromium-rich, onions assist in regulating blood sugar. Also, high in disulfides and trisulfides these unique sulfurs found in onions help with protein synthesis and building of all cell structures. Burn and build is the plan while enjoying this meal. Raw and cooked onions are rich in a flavonoid called quercetin. Quercetin is a natural anti-inflammatory that has a very strong effect on shrinking fat cells. Onions also contain the phytonutrients cepaene and vinyldithiins. These are both metabolism boosting and seem to have a stimulating effect many hours after being consumed. I guess my point is that this meal is so good not only in taste but so so good for your metabolism!

Please post pics for me of the meals you make on our Facebook page.  I love it when you capture your creations and share!

Phase 2 | Serves 1
Prep time: 10 minutes | Total time: 15 minutes


1 medium red onion, halved and sliced thinly
1/2 teaspoon sea salt
1 clove garlic, minced
1 teaspoon mild curry powder
3 egg whites
1 cup baby spinach leaves, tightly packed
1 tablespoon lemon juice
A few thin slices of fresh hot chili and/or crushed red pepper flakes, optional


  1. Heat a nonstick skillet over medium-high heat. Add the onion and salt and cook for 4 minutes, stirring a couple of times, until golden brown and soft.

  2. Add the garlic and curry powder to the onions and stir through. Pour in the egg whites and gently stir continuously for about 30 seconds, until the egg whites are just cooked through but still glossy. Use a spatula to scrape the cooked egg whites from the bottom of the pan and fold it into the rest of the mix.

  3. Place the baby spinach leaves on a plate and drizzle with lemon juice. Top with the scrambled egg whites and some fresh or dried chiles or other herbs of choice on top.