Italian Scramble

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!

Egg recipe

Italian Scramble

1/2 tsp. coconut oil

1 1/2 c. kale, chopped

1/2 c. cherry tomatoes

1/4 tsp. rosemary, minced

2 eggs

1 tsp. balsamic vinaigrette

1/4 of an avocado

Directions

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.

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3 thoughts on “Italian Scramble

  1. Pingback: Whole 30: Day 19 Recap | Balancing Paleo

  2. Pingback: Whole 30: Day 20 Recap | Balancing Paleo

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