Makes 2 Servings
Macros: 195 Cal, Fat 14g, Carbs 5g, Fibre 2g, Protein 14g
1/4 cup Unsweetened Almond Milk
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1 1/2 tsps Extra Virgin Olive Oil
1 cup Kale Leaves (chopped)
1/2 Red Bell Pepper (chopped)
1/2 cup Cherry Tomatoes (halved)
Preheat oven to 400°F (204°C).
Whisk the eggs, almond milk, salt and pepper together in a mixing bowl. Set aside.
Heat the oil in a cast iron skillet over medium heat. Add the kale, pepper, and tomatoes. Cook for 5 to 7 minutes, or until the kale is wilted and peppers are tender.
Pour the whisked eggs into the pan with the vegetables and let the eggs begin to set for about 30 seconds, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the eggs have set.
Remove the skillet from the oven and let sit for about 5 minutes before cutting into wedges. Serve and enjoy!
No Kale: Use spinach instead.
No Red Bell Pepper: Use a bell pepper of another colour instead.
Leftovers: Keep in the fridge for up to 3 days.