Ingredients
- 4 cups Kale leaves chopped
- 1/4 cup Vegetable broth
- 2 tsp Canola Oil
- 1 bunch Green Onions chopped
- 3 cloves Garlic minced
- 1/4 tsp Hot Pepper Flakes
- 1/8 tsp Salt
- 6 Eggs
- 1/3 cup Jalapeno Havarti shredded
Instructions
- In a nonstick skillet, heat kale and broth over medium heat. Cover and steam for 3 minutes or until kale is wilted. Uncover and add oil. Stir in onions, garlic, hot pepper flakes and salt. Cook, stirring for about 5 minutes or kale is tender.
- In a bowl, whisk eggs. Pour into kale mixture and cook, stirring for about 3 minutes or until eggs are almost set. Sprinkle with cheese and stir to combine.
Nutrition Facts
Scrambled Eggs and Kale
Calories
130
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2.5
g
16
%
Carbohydrates
2
g
1
%
Fibre
1
g
4
%
Sugars
1
g
1
%
Protein
9
g
18
%
Cholesterol
245
mg
82
%
Sodium
310
mg
13
%
Vitamin A
2000
IU
40
%
Vitamin C
28.9
mg
35
%
Calcium
60
mg
6
%
Iron
1.4
mg
8
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards