Scrambled Eggs and Kale
Sep 1, 2015
Scrambled Eggs and Kale
These creamy and tasty scrambled eggs will be a perfect start to your day. Kale offers up a wonderful colour and the harvarti cheese adds a delicate creaminess to the eggs. Try them served up with your favourite whole grain toast.
Ingredients
- 4 cups Kale leaves chopped
- 1/4 cup Vegetable broth
- 2 tsp Canola Oil
- 1 bunch Green Onions chopped
- 3 cloves Garlic minced
- 1/4 tsp Hot Pepper Flakes
- 1/2 tsp Salt
- 6 Eggs
- 1/3 cup Jalapeno Havarti shredded
Instructions
- In a nonstick skillet, heat kale and broth over medium heat. Cover and steam for 3 minutes or until kale is wilted. Uncover and add oil. Stir in onions, garlic, hot pepper flakes and salt. Cook, stirring for about 5 minutes or kale is tender.
- In a bowl, whisk eggs. Pour into kale mixture and cook, stirring for about 3 minutes or until eggs are almost set. Sprinkle with cheese and stir to combine.
Notes
Recipe developed by Emily Richards
Nutrition
Calories: 130kcalCarbohydrates: 2gProtein: 9gFat: 9gSaturated Fat: 2.5gCholesterol: 245mgSodium: 460mgFiber: 1gSugar: 1gVitamin A: 2000IUVitamin C: 28.9mgCalcium: 60mgIron: 1.4mg
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