Kale and Eggs

7 10 279
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 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 279
Calories from fat 203
Calories from saturated fat 50
Total Fat 22.6 g
Saturated Fat 5.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 18.4 g
Cholesterol 289 mg
Sodium 309 mg
Potassium 634 mg
Total Carbohydrate 10.5 g
Dietary Fiber 6.5 g
Sugars 2.2 g
Protein 11.7 g

Dietary servings

Per Portion

Meat Alternative 0.9
Vegetables 1.6

Energy sources