Servings: 4
Diet: Vegetarian & Gluten-Free
Per Serving: 190 Calories | 4g Carbs | 2g Sugar | 1g Fiber | 13g Fat (3.5g Sat Fat) | 14g Protein | 440mg Sodium
Ingredients
- 1 tablespoon oil
- ½ medium onion, chopped
- ½ bunch kale, chopped
- 1 cup mushrooms, sliced
- 8 eggs, lightly beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat oil in a in a large pan over medium heat. Add the onion and cook until starting to brown, about 5 minutes.
- Add the chopped kale and mushrooms to the pan and allow to cook until the kale is tender and the moisture from the mushrooms cooks off, about 7 minutes.
- Add the eggs, salt and black pepper, and lower the heat. Stir occasionally until the eggs are set, about 3 minutes.
- Serve over toast or in a tortilla with salsa or pico de gallo.
Reduce Food Waste: The stems of kale leaves are edible, too. Stretch your food dollars, cut
down on waste and save time by using the entire leaf.
Ingredient Swap: Instead of kale, use fresh, canned, or frozen Swiss chard, rainbow chard, collard, mustard, turnip or radish greens.