Directions

1. Fill a pot 3/4 full of water and bring to a boil. Add the broccoli florets and cook 2 minutes or simply steam for about 2 minutes in a metal mesh steamer. Drain immediately and chop into small pieces. For faster prep time this can be done ahead.

2. Next, cook the potatoes following the same instructions above. Cook until fork tender, roughly 10 – 15 minutes. Cube the potatoes into bite-sized pieces and store in a glass container in the refrigerator. For faster prep time this can also be done ahead.

3. In a large mixing bowl, scramble the eggs with the pepper, salt, and turmeric.

4. Melt the clarified butter in a 10” well-seasoned cast iron skillet over medium heat. Add the eggs to the pan and cook for about 1 minute. Lower the heat and stir the eggs so they scramble about 3 minutes.

5. Stir in the broccoli and then sprinkle the egg mixture with the cheese. Cook for another 1 – 2 minutes. When the eggs are fully cooked and the cheese has melted, remove from heat. Stir in the cold potatoes.

6. Divide the eggs among 4 plates and serve with avocado on t

7. Enjoy!