This quick and easy breakfast can be made in about 10 minutes and is full of nutrients and protein that will keep you full and satisfied until lunch! When you eat nutrient-dense vegetables and eggs for breakfast you are setting your body up for a day with more energy, no brain fog, and fewer cravings for sweets. If you normally have grains (I’m looking at you oatmeal, pastries, and cereal) then try this recipe and see how much longer you stay full and focused!
Makes: 1 Serving
Prep Time: 3 minutes
Cook Time: 6-8 Minutes
Ingredients:
1/2 bundle of kale, any kind ( I used red curly kale)
2 green/spring onions
1/2 a small lemon
2 tbsp cooking fat (bacon grease, ghee, coconut oil, avocado oil)|
2-3 eggs
salt and pepper to taste
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Wash, dry, and rip or chop your kale into bite sized pieces
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Chop your green onions
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Heat up the cooking fat over medium heat in a skillet
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Add the green onions and cook for 1-2 minutes
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Add the kale to the skillet and cook for 2 minutes, stirring frequently
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Squeeze the lemon juice over the kale and onions and stir to coat evenly
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Break your eggs carefully on top of the kale making sure not to break the yolks
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Add some salt and pepper
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Cover the skillet with a lid and let the eggs cook until the whites are set, checking every 2 minutes
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Carefully remove everything to a plate and enjoy!
Rachael Adams, of The Freckled Foodie, is a Certified Nutrition Therapy Practitioner, an OG Alchemist, a proud dog mom, and a foodie to the core. In her free time she loves eating, cooking, learning about nutrition, taking her dog on hikes, traveling, and getting stronger at Alchemy Highland Park.
