Kale Egg Scramble

As many of you may know, I love breakfast! I eat an egg almost every day so I like to try to find a way to keep that fresh and work in some other veggies at the same time! This 15 minute scramble is easy, nutritious and yummy! Not to mention-low calorie! Only 200 calories in a bowl full! So here’s a new way to enjoy a gluten-free, milk-free breakfast!

Kale Egg Scramble

Prep time: 15 mins. Servings: 2. Calories:200

Ingredients:

5 eggs
2/3 cup almond milk
2 cups chopped kale
1 scallion
6 grape tomatoes
1 tsp. balsamic vinaigrette
Salt and pepper to taste

Chop kale, scallion and tomatoes into bite sized pieces.

Combine veggies, eggs, almond milk, vinaigrette, and a good sprinkling of salt and pepper. Whisk with a fork.
Pour into a heated, greased pan. Cook on medium low heat until eggs are set and tomatoes soften. About 10 minutes.

Serve hot and enjoy!

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