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Finished-Kale-Egg-Scramble-Healthy-Pregnancy-Breakfast

Kale Egg Scramble

Author: Sharon
Fluffy eggs and tender kale leaves. A bit of ripe fruit. A simple and nutritious start to the day.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories* 211 kcal

Ingredients 
 

  • 4 eggs
  • 2 cups kale, chopped
  • 1 tbsp olive oil
  • salt, to taste
  • ground black pepper, to taste

Instructions 

  • Thoroughly wash, de-rib, and chop 2 large kale leaves.
  • Thoroughly beat 4 eggs in a medium-sized bowl.
  • Heat olive oil in a nonstick pan over medium heat for 1 minute.
  • Add beaten eggs to pan, stirring with a wooden spoon or silicon spatula.
  • After 1 minute, add in the chopped kale.
  • Add salt and pepper to taste.
  • Stir until chopped kale is well incorporated and eggs are fully cooked.
  • Serve with fresh fruit and whole wheat toast.

Notes

*Nutritional information is calculated using online tools and is provided as a courtesy. The values can vary depending on which ingredients and brands are used.

Nutrition*

Calories: 211kcalCarbohydrates: 4gProtein: 13gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 327mgSodium: 161mgPotassium: 355mgFiber: 3gSugar: 1gVitamin A: 7169IUVitamin C: 63mgCalcium: 220mgIron: 3mg
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