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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 |
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Create new shopping listKeeper's kale and egg scramble
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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.