Kale and Spinach Veggie Scramble

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 309.7
  • Total Fat: 19.3 g
  • Cholesterol: 401.9 mg
  • Sodium: 351.7 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 22.4 g

View full nutritional breakdown of Kale and Spinach Veggie Scramble calories by ingredient


Introduction

A breakfast or lunch with punch and pizzazz! Add a bit of hot pepper or herbs, such as Italian Seasoning, for additional flavor. You can use canned diced tomatoes too. A breakfast or lunch with punch and pizzazz! Add a bit of hot pepper or herbs, such as Italian Seasoning, for additional flavor. You can use canned diced tomatoes too.
Number of Servings: 1

Ingredients

    2 cup Marketside Baby Kale & Spinach Blend (baby kale, baby spinach, red & green chard, fresh arugula)
    .25 cup, pieces or slices Mushrooms, fresh
    .25 cup, chopped Peppers, sweet, red, fresh
    .25 cup, chopped or sliced Tomatoes, red, ripe, raw, year round average
    .25 cup, chopped Onions, raw
    .25 tsp Garlic
    2 large Egg, fresh, whole, raw
    .25 cup, shredded Cheddar Cheese

Directions

Toss Spinach/Kale blend with mushrooms, spritz with cooking spray if desired. Cover, cook on medium heat on stove-top in frying pan until kale and spinach are thoroughly cooked and mushrooms are tender. Add peppers, tomatoes, onions, and garlic. Cook until the juices are bubbling. Add 2 whisked eggs, mix together well. Stir until eggs are cooked completely. Turn off heat, add cheese to top, let melt. Serve hot.

Serving Size: Makes 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user OBIONE686.