I have never understood people who can skip breakfast. I don’t know about the rest of you, but unless I have a substantial meal early in the day, I’m basically a puddle by ten a.m. That said, I am picky about just what it is I’m eating at the crack of dawn. Because, let’s face it, a breakfast packed with sugar and empty carbs, though it may be delicious, is as good as no breakfast at all.
Thankfully, there are plenty of ways to have breakfast the is both nutritious (packed with protein, vitamins, etc.) and delicious. My go-tos include gluten-free oatmeal with blueberries or banana slices, a protein smoothie, and – my personal favorite – eggs, typically hard or soft boiled served with avocado on the side. All three are nutrient-rich and positively scrumptious, making them excellent starts to any morning. A couple mornings ago, however, I eschewed my regular menu in favor of experimenting with a new recipe, one that married three of my most favorite ingredients: the aforementioned eggs, avocado and kale.
That’s right, just three ingredients and I had myself a breakfast that packs a serious healthy punch. Here’s how you can do it, too:
1 to 2 eggs (I use 2)
roughly 1/4-1/2 and avocado, depending on how much you want, cut into cubes
several kale leaves, finely chopped (again, this is largely based off preference)
a dollop of milk/almond milk
some butter or ghee, for the pan
Start by whisking you eggs together in a small bowl. My mom recommended to me that I add a dollop of milk in the bowl, as well, and I’ve it really does help break that eggs up. Once you’re done with that, spoon some butter or ghee onto a pan se tover medium heat. You might have to swirl it around a bit until it melts fully, but this should happen relatively quickly. Next, place the chopped kale into the pan, and let is sauté on its own for a few seconds. I like to get my kale pretty wilted, but how long you let it sit there is really up to you. To make sure that no piece is left unheated, be sure to move it toss it frequently with a pair of tongs. Once the kale is to your liking, pour the whisked egg mixture into the pan. This is where the real work comes in: the eggs will cling to the pan if you let them sit, so I recommend using a rubber spatula or wooden spoon to mix keep them moving. Don’t worry about getting the kale and eggs to stick to each other, they’ll do this on their own.
Once the eggs are cooked through, transfer to contents of the pan onto a plate. To top it off, sprinkle your “green scramble” with the cubed avocado. Afterwards, you’re free to enjoy your delicious meal!
….Mmm. Just writing this post has made me hungry! The Green Scramble for breakfast tomorrow? Sounds like a plan.
Do you have any go-to, punch-packing breakfast recipes of your own?