I have had this for breakfast 3 days in a row. I should have used a different plate because it’s a lot more filling than it looks. If you want a little more, add eggs! It’s delicious and quick to make; it also uses some leftover rosemary from my Leek and Cauli-Squash soup, just in case you have some sitting around. With a few advance prep steps (clean greens and a stash of vinaigrette), putting this together in the morning is a snap. But it would also be right at home for lunch or dinner too!
1/2 tsp. coconut oil
1 1/2 c. kale, chopped
1/2 c. cherry tomatoes
1/4 tsp. rosemary, minced
1 tsp. balsamic vinaigrette
1/4 of an avocado
1. Melt coconut oil in a small pan over medium-high heat. Add kale, 3 T. water, rosemary, a pinch of salt to help sweat the kale, and the cherry tomatoes. Stir it around to coat everything in the oil and put a lid on it. Let it cook for 3-4 minutes, stirring once or twice. Then press down on the tomatoes with the back of a spatula to pop them and release their juices.
2. Push veggies to the side and add 2 eggs with a pinch of salt and pepper. Scramble a bit and once the eggs are nearly done, fold them into the kale-tomato mixture.
3. When cooked to your liking, about 1-2 minutes, plate and drizzle with 1 tsp. of balsamic vinaigrette. Serve avocado on the side.
Serves 1 but this recipe can easily be expanded to feed more!
Balsamic vinaigrette – I used some leftover vinaigrette, but in a pinch, I put about 1 tsp. Dijon mustard, 2 tsp. balsamic vinegar, and 1 T. extra virgin olive oil with a little salt and pepper. I tend to like my dressing on the pucker-up side, so feel free to adjust to your tastes.