Scrambled Egg Sandwich with Crispy Kale and Olive, Walnut & Roasted Red Pepper Tapenade

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 255.2
  • Total Fat: 16.4 g
  • Cholesterol: 0.3 mg
  • Sodium: 530.7 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 13.8 g

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Number of Servings: 2

Ingredients

    - 2 Eggs
    - 1 cup Kale, stems removed, chopped small
    - 1/4 cup Oil-Cured Olives, pitted and chopped
    - 1/4 cup Walnuts, chopped
    - 1/4 cup Roasted Red Peppers, chopped
    - 1 Tbsp Mayonaise
    - 1/2 Tbsp Extra Virgin Olive Oil, plus more for frying
    - 2 Tsp Butter
    - 2 Tbsp Milk
    - 1 soft Roll
    - Salt & Pepper to taste

Directions

Preheat oven to 350 degrees. Spread walnuts in a single layer in a baking sheet and toast in the oven for 8-10 minutes. In a food processor or blender, combine walnuts, olives and red peppers and pulse until loosely combined. Add olive oil as needed to bring the ingredients together. Set aside until you’re ready to assemble.

In a frying pan, add a thin layer of olive oil and heat over medium, being careful not to smoke the oil. Add kale and let it crisp up, tossing if needed. Season with salt and pepper. Set aside.

In a bowl, beat eggs and milk with a fork and season with salt and pepper. Melt butter in a pan over medium/low heat until it starts to bubble. Add eggs and allow to set for a minute. Use a spatula, push the egg from the sides of the pan towards the center slowly, pausing between each push. Be careful not to overcook! At this point you can slice and toast your roll if you’d like.

To assemble, spread mayo on the bottom of the roll, then pile on kale and eggs. Spread the tapenade on the top part of the bun and place on top to make a sandwich.

Serving Size: 1 sndwich

Number of Servings: 2

Recipe submitted by SparkPeople user SHELBYSHEA24.

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