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(3 votes, average: 4.00 out of 5)
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Servings: 2-3
Prep time: 15
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, making these Kale & Cheddar Scrambled Eggs a great recipe.
Preparation
- 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.
Ingredients:
- 4 large eggs
- Salt and pepper, to taste
- 1 teaspoon olive oil
- ½ medium shallot, sliced
- 3½ cups of chopped kale leaves
- ½ cup grated Cheddar cheese
Nutritional Information
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
*per serving
Ann's Tips and Tricks
This is a good way to use frozen kale, or any leftover greens you may have on hand.
