Scrambled Eggs And Kale
This break is packed FULL of nutrients and flavour to help recover on a slow Sunday morning
- Time
- 30 minutes
- Serves
- 4
- Calories
- 241
Ingredients
- 30 ml milk
- 1 pinch salt
- 1 pinch pepper
- 1 clove garlic, crushed
- 50g red onion, chopped
- 1 tbsp balsamic vinegar
- 100g kale, chopped and stalks removed
- 5mL, olive oil
- 1 avocado
- 1 spray oil
- 8 large egg
- 150g cherry tomatoes
Method
- Heat olive oil in a non-stick pan over a medium heat. Add onion, garlic and tomatoes and cook until soft, then add kale and about 1 tbsp of water to slightly steam the kale. Just before it's ready, add the balsamic and cook for about 1 more minute. Remove from pan, cover to keep warm and turn heat to high.
- In a jug whisk the eggs and milk together then pour into the pan. As the egg on the bottom and sides of the pan start to set, move it around so egg that has not set covers the pan and cooks.
- Once all the egg has cooked serve with the kale mix and sliced avocado.