Kale Sun-Dried Tomato Eggy Scramble

7 10 221
Ingredients Minutes Calories
Prep Cook Servings
5 min 5 min 3
Kale Sun-Dried Tomato Eggy Scramble
Health Highlights


1 tbsp Coconut oil
5 leaves Kale (washed, chopped, stems removed)
6 piece Sun-dried tomatoes (thinly sliced)
6 medium Egg
1/2 cup Almond milk, unsweetened (or water)
1 tsp Hot pepper (chili) flakes
1 pinch Salt and pepper


1. Whisk your eggs with almond milk in a medium size bowl and set aside.

2. Heat a large pan to medium temperature and melt your coconut oil.

3. Lightly saute the kale for about 1-2 minutes.

4. Pour the egg mixture in the pan and scramble. Near the end, add your hot chili flakes, sea salt and pepper.


Nutrition Facts

Per Portion

Calories 221
Calories from fat 140
Calories from saturated fat 63
Total Fat 15.6 g
Saturated Fat 7.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 4.0 g
Cholesterol 381 mg
Sodium 224 mg
Potassium 578 mg
Total Carbohydrate 7.6 g
Dietary Fiber 4.0 g
Sugars 3.4 g
Protein 14.6 g

Dietary servings

Per Portion

Meat Alternative 1.0
Milk Alternative 0.2
Vegetables 1.4

Energy sources


Meal Type(s)