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.
Servings 2
Course Breakfast, Brunch
Cuisine American
Ingredients
3eggs
2tablespoonswater
1/2teaspoononion powder
1/4teaspooncayenne pepper
1/2cupkalechopped
1/4cuptomatoeschopped
2tablespoonsparsleychopped
1tablespoonbutter
Salt & pepper to taste
Equipment
Non-Stick Pan
Spatula
Method
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!
Nutrition
Calories248kcal
Notes
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