Friday, January 15, 2016

Kale Eggs with Apples

Often times people ask me, "you eat vegetables in the morning? yuck!". Well, to be honest, I try to incorporate vegetables in each meal. I know, that's very "dietitian" of me. But adding vegetables is so easy and yummy! The only way to add vegetables to eggs, is not just "peppers and onions" in a scramble.. you can add other leafy greens too! Of course, the new favorite leafy green is: Kale.

Kale, packed full of Vitamin A and a great deal of fiber and potassium can be added to a sweet and savory dish. Typically people tell me, "oh that 'green thing' I add to my smoothies?" Yes, that green thing. But this time, let's try to keep it out of your blender or juicer and instead cook it! Conveniently, researchers also found that nitrous oxide (found when leafy greens are digested) may help prevent glaucoma! (Source:

Also, I should preface this by saying, kale, apples, and cheddar cheese are my favorite winter things. This obviously drove my recipe for today!

1 tbs. Olive Oil
2 cloves Garlic
1 small Pink lady Apple, cubed (any apple works, except maybe Granny smith, it's a little too sour!)
1 tsp. Cinnamon, ground
2 cups leafy Kale, raw
1/4 c. filtered Water
2 Eggs
2 oz. sharp Cheddar Cheese, shredded (optional)
sea salt & black pepper to taste

Yields~ 1 serving

Directions: In a saute pan over medium-high heat, add in your oil and chopped garlic. Saute for ~ 2 minutes and add in your cubed apples and cinnamon and cook until soft ~ 5-6 minutes. Don't let them burn! Throw in your roughly chopped kale and water and drop the heat to medium-low. Let the kale and apples steam by placing a lid on top of your pan and letting that water steam your kale. About 8 minutes later, your kale should be soft but still crispy. Let the water evaporate before adding in your eggs and cook to your liking (over easy, scrambled or sunny side up!). If you are using cheese, once your eggs are cooked, sprinkle on the cheese, season with salt and pepper and ~Enjoy!

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