January Recipes

Kale-and-Tomato Egg Scramble

10 Minutes or Less Badge
Plate of Kale and Tomato Egg Scramble
Hands On:
10 minutes
Total Time:
15 minutes
Serves:
2

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

1
Whisk together large eggs and milk in a small bowl; set aside.
2
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.
3
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%

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