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