1 In a microwave safe container, prepare turmeric oats. Mix oats and turmeric powder. Pour hot water and microwave for 2 minutes. Season with salt and pepper. Set aside.
2 Brush a non-stick skillet with 1 teaspoon olive oil and set over medium-high heat. When skillet is hot, pour in eggs and swirl pan to coat the whole bottom. Do not stir. Cook until the eggs are firm but not brown. Slide eggs onto a plate and cut into small strips. Set aside.
3 Sauté garlic and onions in remaining olive oil over medium-high heat. Add bell peppers and malunggay. Sauté until tender.
4 Turn off heat. Add turmeric oats and sesame oil. Season with salt and pepper. Mix well.
5 Toss in egg strips. Serve warm.
