In a small bowl, whisk together the eggs, milk, turmeric, ginger powder, salt, and black pepper until well combined.
If using veggies, chop your desired vegetables (onion, bell pepper, tomatoes) into small pieces.
Heat oil in a non-stick skillet over medium heat.
If using veggies, add the chopped vegetables to the pan and sauté for 2-3 minutes, or until softened slightly.
Pour the whisked egg mixture into the pan with the vegetables (or directly into the pan if not using vegetables).
Using a spatula, gently scramble the eggs as they cook. Continue cooking until the eggs are set to your desired doneness (soft scrambled, medium scrambled, or well-done).
Remove the pan from the heat. Garnish with cilantro
My Mantra is - Spice is Life, so I do add some chopped chilies or the Wild Long Pepper to my Curried Scrambled Eggs.
