Kate B's Amazing Kale and Eggs
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 136.4
- Total Fat: 8.4 g
- Cholesterol: 220.1 mg
- Sodium: 113.3 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.6 g
- Protein: 8.7 g
View full nutritional breakdown of Kate B's Amazing Kale and Eggs calories by ingredient
Introduction
My friend Kate's simple, delicious recipe. I was a little scared by the idea of kale at first (it sounded like seaweed to me) but it is so buttery and crispy in this recipe, a perfect flavor and texture combo with the eggs. A fantastic way to get in a vegetable at breakfast! My friend Kate's simple, delicious recipe. I was a little scared by the idea of kale at first (it sounded like seaweed to me) but it is so buttery and crispy in this recipe, a perfect flavor and texture combo with the eggs. A fantastic way to get in a vegetable at breakfast!Number of Servings: 2
Ingredients
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2 large, fresh eggs
1/2 tablespoon butter
2 cups shredded kale
Salt and pepper to taste
Dash of milk or half and half, if desired.
Directions
Scramble two eggs in a cup (with a dash of milk or cream if desired).
Melt butter slowly in skillet. As it melts, shred two to three kale leaves, leaving out the crunchy stems, until you've got about two cups.
Add the kale to the melted butter, stirring until leaves are coated and just wilting. Pour in the eggs, gently stirring until they reach desired consistency.
Salt and pepper to taste. Serves two.
(Tip: if you cover the pan as the eggs are cooking, only opening it occasionally to stir, the scrambled eggs come out very moist and fluffy!)
Number of Servings: 2
Recipe submitted by SparkPeople user THATJULIET.
Melt butter slowly in skillet. As it melts, shred two to three kale leaves, leaving out the crunchy stems, until you've got about two cups.
Add the kale to the melted butter, stirring until leaves are coated and just wilting. Pour in the eggs, gently stirring until they reach desired consistency.
Salt and pepper to taste. Serves two.
(Tip: if you cover the pan as the eggs are cooking, only opening it occasionally to stir, the scrambled eggs come out very moist and fluffy!)
Number of Servings: 2
Recipe submitted by SparkPeople user THATJULIET.
Member Ratings For This Recipe
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If, 1 large egg has 183 mg of cholesterol (and this recipe calls for 2 eggs) and 1 pat of butter has 11 mg of cholesterol in it and the cream, well 1 tablespoon = 6 mg of cholesterol and milk 1 tablespoon = 2mg of cholesterol…Then, I don't understand how you came up with a total of 220.1 mg of chole - 2/21/14
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I do a variation of this often with Egg Beaters, Costco's Power Greens mix (kale, spinach, chard), & maybe some garlic, or chopped red pepper, even tomato. It's a handy way to get in a lot of veggies. A non-stick skillet may needless oil. Microwave or steam the veggies first to reduce moisture. - 1/18/18
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