Kitchen Sink Scramble

Kitchen Sink Scramble

Health Rating
Prep Cook Ready in Servings
5 min 5 min 10 min 1


1 heart Artichoke heart, raw (quartered)
2 cup Baby spinach (or other mixed greens)
2 Egg (organic & free range)
1 tbsp Goat cheese, soft (soft or feta)
1/2 cup Grape tomatoes (halved)
3 leaves Kale (de-stemmed & chopped)
1 tbsp Olive oil
1 tbsp Olives (sliced)
1/2 medium pepper(s) Orange bell pepper (diced)


In a skillet over medium heat, sautee the peppers and kale in olive or avocado oil until fork tender (about 2-3 minutes). Add tomatoes and cook until soft (about 5 minutes total).

Meanwhile, in a small bowl, whisk the eggs. Pour the egg mixture over the vegetables and stir until scrambled. Add olives, artichokes and goat cheese and wait for the cheese to soften.

On a large plate, arrange a bed of mixed greens. Transfer the scramble on top of the greens.

Season with salt and pepper.

Optional: Drizzle the salad- scramble with 1 tbsp olive oil if desired, top with 1 tbsp hemp seeds or 1/4 an avocado!

Nutrition Facts

Per Portion

Calories 338
Calories from fat 166
Calories from saturated fat 32
Total Fat 18.5 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 11.2 g
Cholesterol 4.3 mg
Sodium 280 mg
Potassium 1658 mg
Total Carbohydrate 29.9 g
Dietary Fiber 10.4 g
Sugars 3.5 g
Protein 13.2 g

Dietary servings

Per Portion

Milk Alternative 0.2
Vegetables 7.1

Energy sources

Recipe from:
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