The start of this week is going so much better than last week. Riley is completely off her meds and back in the cage with all her parakeet and cockatiel brothers and sisters. Riley’s weight is up to 98 grams, right about where it should be. Riley is much happier and so am I. Maybe, now I can get back in the kitchen and cook again.
Curry Spiced Scrambled Eggs and Red Onions
From Eat, Drink, Paleo
1 TBS ghee
1/2 medium red onion, thinly sliced
1/2 tsp kosher salt
3 large eggs
1 garlic clove, minced
1 tsp curry powder
1 handful of baby spinach leaves
1 TBS lemon juice
Heat ghee in a medium frying pan over medium heat. When hot, add the onions and sauté 15-20 minutes, until golden brown. Whisk the eggs in a small bowl; set aside. add the garlic and curry powder to the onions, mix well. Pour the eggs into the pan and gently stir continuously until the eggs are cooked to your liking. Add the spinach to a serving dish and drizzle with lemon juice. Top with the scrambled eggs.