Scrambled Eggs with Kale Recipe
A quick, protein-rich vegan breakfast combining soft scrambled eggs with tender kale, seasoned to perfection for vibrant flavor and texture.
Ingredients
- 4 large eggs or vegan egg substitute
- 1 cup kale leaves chopped
- 1 tbsp olive oil or vegan butter
- Salt and black pepper to taste
- Optional: nutritional yeast or fresh herbs for garnish
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Sauté kale for 3–4 minutes until tender but vibrant.
- Whisk eggs with salt and pepper in a mixing bowl.
- Pour eggs over kale, gently stirring to scramble.
- Cook until eggs are soft and creamy.
- Garnish with herbs or nutritional yeast.
- Serve immediately for best texture and flavor.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 15g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 50%
- Vitamin C: 45%
- Vitamin K: 80%
- Calcium: 8%
- Iron: 10%
Tips to Enhance Flavor
- Add garlic or onion powder for extra depth.
- Use vegan butter for a richer, savory taste.
- Sprinkle red pepper flakes for mild heat.
- Pair with whole-grain toast for added fiber.
- Toss in fresh herbs just before serving for aroma and color.