Gluten-Free and Dairy Free, this quick and easy egg scramble with kale and white beans is a great choices for breakfast, lunch or dinner.
½ cup milk or milk alternative
1 tablespoon olive oil, butter or ghee
1/2 cup sliced leek, greens removed, halved and sliced thinly
1 heaping cup curly or lacinato kale, sliced
1/2 cup navy or cannellini beans, rinsed and drained
1 tablespoon of water
salt and pepper to taste
In a medium bowl, whisk the eggs and milk. Set aside.
Heat oil/butter in a skillet over medium heat. Add the leeks and a pinch of salt. Cook for 2 minutes. Add the kale and white beans to the pan along with the water. Cook for a 2-3 minutes until the kale starts to wilt.
Pour egg mixture into skillet and scramble until the eggs are set.
Season with salt and pepper. Serve.
Serve with freshly sliced tomatoes
Serve with a sprinkle of fresh basil, za'atar or red pepper flakes
Add shredded Parmesan just as the eggs begin to set
Recipe by Katie Cavuto at https://katiecavuto.com/blog/2017/10/nourish-egg-scramble-with-kale-and-white-beans/