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Egg Scramble with Kale and White Beans

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Cook

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Yield 2 servings

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.

Ingredients

Instructions

  1. In a medium bowl, whisk the eggs and milk. Set aside.
  2. 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.
  3. Pour egg mixture into skillet and scramble until the eggs are set.
  4. Season with salt and pepper. Serve.

Notes

  • 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/