Kale and Eggs

7 10 351
Ingredients Minutes Calories
Prep Cook Servings
4 min 6 min 2
Kale and Eggs
Health Highlights
A quick nutritious breakfast with easy directions!


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


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.


Nutritional Highlights


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


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

Nutrition Facts

Per Portion

Calories 351
Calories from fat 274
Calories from saturated fat 51
Total Fat 30 g
Saturated Fat 5.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 17.9 g
Cholesterol 325 mg
Sodium 304 mg
Potassium 644 mg
Total Carbohydrate 9.4 g
Dietary Fiber 6.5 g
Sugars 2.2 g
Protein 13.0 g

Dietary servings

Per Portion

Meat Alternative 0.9
Vegetables 1.6

Energy sources


Meal Type(s)