Herbed Kale and Sundried Tomato Scramble

Herbed Kale and Sundried Tomato Scramble

Hello, upgraded breakfast! I tend to find myself getting into breakfast ruts a lot more than I used to. I’ve always been a sucker for toast, and even though this dish is best enjoyed on top of some gluten free multigrain bread, I’m always looking for ways to add both more nutrition and more variety into my breakfasts, especially when it comes to your standard toast-and-eggs fare. Paired with a little bit of breakfast for my omnivores out there, this is one of my favorite go-to breakfasts when I have a little extra time on my hands.

So what makes this breakfast so good? First of all, it’s definitely packed with nutrients. When combined, curly kale and sundried tomatoes provide a huge amount of vitamins A, C and E, iron, and magnesium. Adding some chives to the dish embolden the flavors and add a complexity and freshness that makes this feel like a superhouse springtime dish.

So how do you make it? It’s easy! Wash and de-rib your kale, then tear it into relatively small (bite-sized) pieces. If you have dry sundried tomatoes (ie, not packed in oil), reconstitute then in a little olive oil for about 5 minutes while you prepare the rest of the ingredients. Chop chives into small pieces, and then put your eggs in a bowl and combine with a splash of milk, salt and pepper. You could also add some ham to this dish if you’re really trying to get your protein in!

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Herbed Kale and Sundried Tomato Scramble
Serves 1 (double for 2-3 people)
Time Required: 10-15 minutes
Skill Level: 🔪 (Easy)

Ingredients:
2 whole eggs (I use organic/humane raised/free range eggs)
2-3 tbsp milk
1-2 large leaves of curly kale
1/8 cup julienned sundried tomatoes
1 tbsp butter
2-3 tbsp chives, to taste
salt and pepper to taste

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Instructions:
1) If using dry-packaged sundried tomatoes, place into a small bowl and cover with olive oil for 5+ minutes, or as long as it takes to prepare other ingredients.
2) Prepare your kale. Wash thoroughly, then remove hard center core and tear into bite-sized pieces. Chop chive into small circlets.
3) Crack two eggs into a bowl and add milk, salt and pepper. Beat with a fork until combined.
4) Add butter to frying pan and heat over medium heat.
5) While butter is melting, add kale, sundried tomatoes and chives to the eggs and beat to coat.
6) Once butter has melted to coat the bottom of the pan, add eggs and use a spatula to stir. This is not an exact science, so have fun with it!
7) Once eggs begin to brown slightly and there’s no runny bits left, remove from heat and serve. I personally like it over some multigrain GF bread and with a side of bacon!

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