Kale Scrambled Eggs
This kale scrambled eggs recipe is a high protein, vegetarian, and gluten free breakfast or brunch - loaded with vegetables and spices. This easy brunch recipe is ready in 15 minutes, and is filling, satisfying, and so great for an easy weekend meal.
Equipment
- Non-Stick Pan
- Spatula
Ingredients
- 3 eggs
- 2 tablespoons water
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup kale chopped
- 1/4 cup tomatoes chopped
- 2 tablespoons parsley chopped
- 1 tablespoon butter
- Salt & pepper to taste
Instructions
- In a mixing bowl, add the eggs, water, onion powder, cayenne pepper, kale, tomatoes, and parsley. Scramble with a fork until the egg whites and yolks are mixed with the veggies and spices.
- Heat a non-stick skillet over medium heat. Add the butter. Once the butter melts, add the egg mixture to the pan.
- Cook for 3 minutes, then scrape the bottom of the pan with a spatula, mixing the eggs around the pan. Repeat until the eggs are no longer runny and are firm.
- Serve with additional parsley or pepper for garnish, enjoy!
Notes
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Calories: 248kcal
Did you make this recipe?Let us know how it was!