This scrambled egg recipe is made extra healthy with the addition of kale, onion and red pepper.
Keeper's kale and egg scramble
Ingredients
3
servings
-
- 10 g
- 1
- 0,5
- 6
- 30 ml
- 1,5 handfuls
- 30 g
- 3 slices
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Preparation
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.