Scrambled Egg Kale Salad

More sharing options

Share on Twitter

Be the first to
rate this recipe!

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 347.1

Total Fat: 23.2 g
Cholesterol: 277.5 mg
Sodium: 157.4 mg
Total Carbs: 25.7 g
Dietary Fiber: 10.1 g
Protein: 15.4 g

View full nutritional breakdown of Scrambled Egg Kale Salad calories by ingredient

Introduction

Scrambled eggs with red pepper, kale, avocado, garlic and onions. Scrambled eggs with red pepper, kale, avocado, garlic and onions.

Minutes to Prepare: 5

Minutes to Cook: 15

Number of Servings: 2

Ingredients

2 tbsps Wegman's basting oil

6 cloves Garlic, minced

1/4 cup Onion, raw, diced

1 medium Red Bell Pepper, chopped

3 cups Kale, tightly chopped

3 Eggs, free-range, organic

1 Avocado, cubed

Directions

Sautee garlic and onions in Wegmans basting oil. Add chopped red pepper and continue cooking until veggies are desired softness. Add chopped kale and stir continuously until coated in oil and veggies are evenly distributed. Whisk eggs together in a bowl, slowly pour mix over kale, cover. After 1 minute, flip and re-cover for 3-4 minutes to steam eggs. Top with avocado and let cool slightly, salt as desired. Serving Size: makes 2

Number of Servings: 2.0

Recipe submitted by SparkPeople user CHELEBADOO.