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