Turmeric Scrambled Eggs With Roasted Potatoes and Kale Chips

Turmeric Scrambled Eggs
Stephanie Lang, MS, RDN, CDN
Total Time: 105 min
Prep Time: 15 min
Cook Time: 90 min
Servings: 4

Nutrition Highlights (per serving)

424 calories
22g fat
40g carbs
20g protein
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Nutrition Facts
Servings: 4
Amount per serving  
Calories 424
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 30%
Cholesterol 380mg 127%
Sodium 770mg 33%
Total Carbohydrate 40g 15%
Dietary Fiber 4g 14%
Total Sugars 4g  
Includes 0g Added Sugars 0%
Protein 20g  
Vitamin D 2mcg 10%
Calcium 221mg 17%
Iron 4mg 22%
Potassium 1184mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Get in your morning protein with an extra dose of anti-inflammatory turmeric, which also helps intensify the color of the eggs.

Breakfast potatoes are often fried or cooked in a heavy glug of oil or butter. Here, the potatoes get roasted in a hot oven with olive oil and salt until golden and tender. And since the oven will already be on, why not make a batch of vitamin K-rich kale chips for breakfast? When kale gets rubbed with olive oil and heated in the oven, it crisps up and tastes like a delicious veggie chip. Just be sure to watch the kale closely so as not to over-bake and burn.

Vitamin K is a fat-soluble vitamin found in dark leafy greens. It is involved in helping the blood clot properly and in helping calcium build strong bones to support a strong, healthy body. Do note that certain medications interact with foods rich in vitamin K, so be sure to talk with your doctor or dietitian about potential food-drug interactions. 


  • 4 medium red skin potatoes
  • 1 medium onion
  • 1.5 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 medium bunch kale
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 8 large eggs
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon unsalted butter
  • salt and pepper to taste


  1. Preheat oven to 400F.

  2. Wash the potatoes and roughly peel them, leaving some of the skin on. Chop the onion into thick slices.

  3. Place potatoes and onions on a baking sheet and toss with the oil and salt. Bake for 45 minutes to 1 hour, tossing the potatoes halfway through baking.

  4. To make the kale chips: Keep the oven at 400F. Wash the kale, take it off the stem, and tear into bite-size pieces. Rub the leaves with olive oil, place on a baking sheet, and sprinkle with salt.

  5. Bake the kale for 10 to 15 minutes, tossing midway through baking, until the leaves are slightly crispy.

  6. To scramble the eggs: Crack the eggs into a bowl and add the turmeric. Beat the eggs until combined.

  7. Heat a non-stick skillet over medium high heat and add the butter. Pour in the egg mixture and gently stir, lifting it up and over from the bottom as it thickens. Remove from heat when they are of desired consistency.

  8. Serve the eggs with the potatoes and kale chips.

Ingredient Variations and Substitutions

To make the potatoes taste extra special, chop up fresh rosemary (about 1 tablespoon chopped) and add it to the potatoes before baking. This adds an elegant element to the potatoes.

Cooking and Serving Tips

The potatoes will take 45 minute to 1 hour to cook. Make them the night before and re-heat in the morning to make things faster the day-of. Or plan to start the kale chips once the potatoes are at the 35 to 45 minute mark and cook the eggs once everything is out of the oven and cooling off.

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