Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 4 servings

Ingredients

  • 4 cups Kale leaves chopped
  • 1/4 cup Vegetable broth
  • 2 tsp Canola Oil
  • 1 bunch Green Onions chopped
  • 3 cloves Garlic minced
  • 1/4 tsp Hot Pepper Flakes
  • 1/2 tsp Salt
  • 6 Eggs
  • 1/3 cup Jalapeno Havarti shredded

Instructions

  • In a nonstick skillet, heat kale and broth over medium heat. Cover and steam for 3 minutes or until kale is wilted. Uncover and add oil. Stir in onions, garlic, hot pepper flakes and salt. Cook, stirring for about 5 minutes or kale is tender.
  • In a bowl, whisk eggs. Pour into kale mixture and cook, stirring for about 3 minutes or until eggs are almost set. Sprinkle with cheese and stir to combine.
Nutrition Facts
Scrambled Eggs and Kale
Amount per Serving
Calories
130
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2.5
g
16
%
Cholesterol
 
245
mg
82
%
Sodium
 
460
mg
20
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
9
g
18
%
Vitamin A
 
2000
IU
40
%
Vitamin C
 
28.9
mg
35
%
Calcium
 
60
mg
6
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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