Kale and Eggs

Kale and Eggs

A quick nutritious breakfast with easy directions!
Health Rating
Prep Cook Ready in Servings
4 min 6 min 10 min 2

Ingredients


2 tbsp Almond milk, unsweetened
1/2 avocado(s) Avocado
3 large egg Egg
2 tbsp Extra virgin olive oil (or coconut oil)
2 cup Kale
2 tbsp Salsa, ready-to-serve
1 pinch Salt and pepper

Instructions


1. Wash kale in cold water and remove stems.

2. Whisk the eggs in a bowl with the almond milk.

3. In pan, warm 2 tbs of oil on medium heat. Toss in the kale; stir; cover, and let cook for 1-2 minutes.

4. Uncover and stir kale, pushing it over to side of the pan, making room for your eggs.

5. Stir and scramble eggs continuously until cooked. Feel free to mix the kale into the egg scramble, or keep them separate.

 

6. Salt and pepper to your taste.

7. Serve with your favourite salsa and/or fresh avocado.

Nutrition Facts

Per Portion

Calories 371
Calories from fat 268
Calories from saturated fat 49
Total Fat 29.8 g
Saturated Fat 5.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 18.3 g
Cholesterol 289 mg
Sodium 296 mg
Potassium 720 mg
Total Carbohydrate 12.2 g
Dietary Fiber 5.4 g
Sugars 1.6 g
Protein 13.5 g

Dietary servings

Per Portion


Meat Alternative 0.9
Vegetables 1.6

Energy sources


Pygal13%415.15210936496146114.5985590477770772%383.92828413344364282.6620276046985515%341.28381895939305116.2528106810728913%72%15%CarbohydratesFatProtein

Notes:

Nutritional Highlights

Eggs

 are a great source of protein, they are rich in selenium, vitamin D and B12

Kale

is an excellent source of carotenes, vitamin C and B6 and is high in fiber

Recipe from:
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