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Kale & Cheddar Scrambled Eggs

Name: Kale & Cheddar Scrambled Eggs
Prep time: 15

(5 votes, average: 4.00 out of 5)

15 min prep

2-3 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

Kale and eggs go perfect together in this simple recipe. The cancer fighting superfood turns simple scrambled eggs into a nutrition powerhouse that is oh so easy to put together, and really delicious too,...

4 large eggs
Salt and pepper, to taste
1 teaspoon olive oil
½ medium shallot, sliced
3½ cups kale leaves, chopped
½ cup cheddar cheese, grated

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Nutrition Facts

Calories

323 cals

Fat

23 g

Saturated Fat

10 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g

Carbohydrates

7 g

Sugar

3 g

Fiber

2 g

Protein

22 g

Sodium

416 mg

Directions

In a bowl, whisk the eggs, salt, pepper and 1 tablespoon of water. Set aside.
In a medium skillet, heat the olive oil over medium-high heat. Add the shallot and cook, stirring until golden brown, about 4 minutes. Add the kale and cook until wilted, about 5 minutes, stirring occasionally.
Add the whisked egg and grated cheddar to the kale, and mix vigorously until the eggs have set. Serve immediately with toast.

Chef Tips

This is a good way to use frozen kale, or any leftover greens.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.