Hands On:

10 minutes

Total Time:

15 minutes

Serves:

Ingredients

3 Hy-Vee large eggs
2 tbsp Hy-Vee 2% reduced-fat milk
1 tsp Gustare Vita olive oil
1 cup baby kale, tightly packed
¾ cup cherry tomatoes, halved
Sartori shaved Parmesan cheese, for garnish
Hy-Vee salt, to taste
Hy-Vee ground black pepper, to taste

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Preparation

Whisk together large eggs and milk in a small bowl; set aside.

Heat olive oil in a medium nonstick skillet over medium heat. Add kale and halved cherry tomatoes. Cook and stir for 3 to 4 minutes or until kale is wilted. Pour in egg mixture. Cook, stirring occasionally, to scramble. Continue cooking until eggs are set.

Transfer to serving plates. Garnish with cheese. Season to taste with salt and black pepper.

Nutrition Facts

Serves: 2

Amount Per Serving
Calories:		160
% Daily Value*
Total Fat: 10g		13%
	Saturated Fat: 3g
	Trans Fat: 0g
Cholesterol: 280mg		93%
Sodium: 115mg		5%
Total Carbohydrate: 7g		3%
	Dietary Fiber: 1g	4%
	Sugars: 2g	4%
Protein: 12g		24%