Curry Scramble

I have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand

Ingreadient

• 8 large eggs
• 1/4 cup fat-free milk
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground cardamom, optional
• 2 medium tomatoes, sliced or chopped

Step by step

1. In a large bowl, whisk eggs, milk, curry powder, salt, pepper and, if desired, cardamom until blended.
2. Place a lightly greased large nonstick skillet over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Serve with tomatoes.