Scrambled eggs with kale

I wasn’t having a great day today. I woke up around 1:00 pm with another brutal migraine. I wound up sleeping most of the day – that happens when your brain feels like exploding.

I finally got to cooking dinner around 7:30 and wondered what I could make that was fast and healthy. I still have a large amount of kale – so I settled on scrambled eggs. I can’t make omelets for the life of me. 

This recipe is easy and takes minutes to make. It was surprisingly delicious with the few ingredients I used.

What you need

Like I said, this is a simple and delicious recipe that you can have any time of day. If you pre-wash and cut up your veggies, the whole meal will take about 5 minutes to make.

  • 3 large eggs
  • 1 cup of kale
  • 1 cup of grape tomatoes
  • 1 large scoop of cream cheese
  • 1 teaspoon of olive oil
  • Seasoning: salt, pepper, parsley

Preparation

Using a large frying pan or skillet, heat up the olive oil on medium heat.

Add in the tomatoes. You can also add in onions but I find they make eggs runny. Let cook for about 1-2 minutes.

Add in the kale and your choice of seasoning. I used about 1 teaspoon of salt, pepper and parsley. Let cook for another 1-2 minutes.

Add in the cream cheese and eggs. You can crack the eggs into a separate bowl and whisk with a fork.

Mix using a wooden spoon and cook until the eggs are light and fluffy. Add in some more seasoning to your taste.

Top off with parsley and enjoy.

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