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Ingredients
| 10 g g | butter butter | ||
| 1 | red peppers red pepper | ||
| deseeded | |||
| 0.5 | red onions red onion | ||
| peeled | |||
| 6 | eggs egg | ||
| 30 ml ml | whole milk whole milk | ||
| 1.5 handfuls handful | kales kale | ||
| 30 g g | feta feta | ||
| 3 slices slice | brown bread brown bread | ||
| salt salt | |||
| black pepper black pepper | |||
Keeper's kale and egg scramble
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0:15 min
(17)
Method
This scrambled egg recipe is made extra healthy with the addition of kale, onion and red pepper.
- Melt the butter over a medium heat. Roughly chop the red pepper and onion and add to the pan to soften.
- Meanwhile, steam the kale for 30 seconds in a microwave to soften.
- Beat the eggs with the milk and seasoning and pour into the pan.
- Reduce the heat to low, then add the kale. Let the mixture sit for 2 minutes before stirring gently until cooked and firm (about 5 minutes).
- Toast the bread and top with the egg scramble to serve.
