Kale & Eggs (25/25/50)

Servings: 1

Calories per Serving: 558

Prep Time:

Cook Time:

Total Time: 10 minutes

Ingredients

1 1/2 tsps Extra Virgin Olive Oil

3 cups Kale Leaves (roughly chopped)

2 Egg

2 tbsps Pitted Kalamata Olives

1/8 tsp Sea Salt

1/2 cup Quinoa

Instructions

  1. Heat a skillet over medium heat and add the olive oil. Once the skillet is hot, add the kale and cook for 2 to 3 minutes, until just wilted, stirring as needed.
  2. Make two spaces in the kale and crack eggs into each space. Add the olives and season everything with sea salt. Cover with a lid and cook for 3 to 4 minutes or until the eggs are cooked to your preference.
  3. Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain and combine the rinsed quinoa with 1.5 cups of water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease heat and let mixture simmer. Cook until the quinoa has absorbed all of the water. Season with salt, to taste.
  4. Add the quinoa, kale, olives and eggs to a plate. Serve and enjoy!

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