Kale and Carrot Egg Scramble

Good Morning all!

I like to keep things interesting, so I decided to make a not-so-typicaly vegetable scramble. This one contains kale, carrots, white onions, garlic powder, and of course CHEESE!. I love this combination because the flavor is phenomenal and the health benefits are so great!! Add a fresh fruit for extra nutritional value! I used fresh peaches today! Below are a few nutrient highlights. 🙂

Kale: Loaded with antioxidants, vitamin C, and vitamin K.

Carrots: Great source of betacarotene, fiber, vitamin K1, potassium, and antioxidants.

White onions: Loaded with cancer-fighting compounds, vitamin C, potassium, and B vitamins.

Peaches (with skin): Rich in vitamin A, vitamin C, B-complex vitamins, and potassium.

RECIPE BELOW:

INGREDIENTS

• 2 slices of your favorite bread, toasted (I used Dave’s Killer Bread thinly sliced)
• 1–2 Tablespoons smart balance olive oil butter
• 2 eggs
• 1/8 cup white onion, chopped
• 1/3 cup carrots, shredded
• 1/3 cup kale, roughly chopped
• 1 1/2 tbsp jalapeno, diced
• 1/4 cup sharp cheddar cheese, shredded (You can use any cheese you prefer!)
• 1 tsp garlic powder
• Coarse black pepper, to taste

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INSTRUCTIONS

1. Spray skillet with cooking spray and sauté onion and jalapeños until fragrant (about 5 minutes). Add in kale and sauté for a few minute longer, until kale starts to wilt.
2. Add eggs and garlic powder to the skillet and cook for about 2 minutes, or until eggs are cooked through. Sprinkle with coarse black pepper and cheese .while cooking.
3. Toast your sliced bread, and top with egg scramble.
4. Add your favorite fruit for more nutritional value!

NUTRITION

• Serving Size: 1 plate (without fruit)
• Calories: 512
• Sugar: 5.9g
• Fat: 31.2g
• Carbohydrates: 34.6g
• Fiber: 10.9g
• Protein: 28g