Get ready for Easter with some key egg recipes guaranteed to get your mouth watering. Keep reading for a simple, easy & healthy egg & kimchi scramble. Follow along Michael’s recipe for a healthy breakfast filled with great sources of protein and probiotics.
Sprinkle with a pinch of turmeric (1/4 teaspoon or less) for extra flavor.
Substitute spinach if you’re out of kale.
Ready in 15 minutes
Serves 1-2 people
250 calories per serving
1/2 tablespoon extra virgin olive oil
Handful kale leaves, thick stems removed, torn into thumb-sized pieces
1/2 cup kimchi (spicy) - chopped
Salt & Pepper (for taste & absorption if adding turmeric)
Pinch of Chia seeds (optional)
Lightly beat eggs in a bowl with salt & pepper.
Heat oil in a sauté pan over medium until shimmering. Swirl the oil in the pan to coat the bottom and up a bit of the sides. Add the eggs and reduce heat to medium-low. Stir constantly as the eggs cook.
When nearly cooked through, add the kale. Keep the eggs and kale moving around the pan.
When the kale turns a bright green and is slightly wilted, add the kimchi. Give everything a good stir and heat for an additional minute or two.
Spoon onto plates, and sprinkle with chia seeds, if desired.