Prepare Greens: If using fresh spinach or arugula, no chopping needed. If using kale, chop finely. Halve the cherry tomatoes.

Whisk Eggs: In a small bowl, whisk the eggs (and egg whites, if using) with a pinch of salt and the turmeric and black pepper until well combined.

Heat Pan: Place a non-stick pan over medium heat. If not using avocado as your fat source, add 1 teaspoon of extra virgin olive oil to the pan.

Sauté Greens: Add the dark leafy greens to the hot pan and sauté for 1-2 minutes until they begin to wilt. Add the halved cherry tomatoes and cook for another minute.

Add Eggs: Pour the egg mixture over the vegetables in the pan. Let the eggs set for a few seconds around the edges before gently pushing them towards the center with your spatula, allowing the uncooked egg to flow underneath.

Scramble: Continue gently scrambling until the eggs are cooked to your desired consistency.

Serve: Transfer the scramble to a plate. If using avocado, arrange the slices alongside or on top of the scramble. Garnish with fresh chives or parsley, if desired. Enjoy immediately!