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Kale, Feta & Egg Scramble

Makes 1 Serving

Macros: 323 Cal, Fat 25g, Carbs 2g, Fibre 0, Protein 20g


2 tsps Extra Virgin Olive Oil (divided)

1/2 cup Kale Leaves (tough stems removed, chopped)

3 Egg (whisked)

1 tbsp Feta Cheese (crumbled)

Sea Salt & Black Pepper (to taste)


  1. Heat half of the oil in a pan or skillet over medium heat. Cook the kale until tender, about three minutes. Set aside.

  2. Heat the remaining oil. Add the eggs and move them around with a spatula continuously, until fluffy and barely set, about two minutes. Stir in the kale.

  3. Transfer the eggs and kale to a plate. Top with feta and season with salt and pepper. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

Dairy-Free: Use nutritional yeast instead of feta cheese.

More Flavour: Add red pepper flakes.

Additional Toppings: Add fresh herbs, sliced red onions, smoked salmon, salsa, or guacamole.

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