Protein Power Eggs With Mushrooms And Kale Recipes
MUSHROOM AND KALE BREAKFAST SKILLET
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet recipe is here for you. Serve with toast on the side for mopping up those runny yolks.
Provided by Anna Stockwell
Categories Egg Breakfast Coriander Cumin Onion Mushroom Tomato Vinegar Kale Parsley Cilantro Lemon Thanksgiving Entertaining Wheat/Gluten-Free Brunch
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 12" skillet over medium-high. Crush cumin, coriander, and red pepper with a mortar and pestle or heavy skillet. Add to hot oil in skillet and stir to coat. Add onions and mushrooms and cook, stirring often, until softened and lightly browned, 6-8 minutes. Add tomatoes, vinegar, and 1 tsp. kosher salt and stir to combine. Add kale, cover skillet, and cook, uncovering and tossing occasionally, until kale is wilted, 4-6 minutes. Season with remaining 1/2 tsp. kosher salt.
- Make 8 indentations in vegetable mixture. Carefully crack an egg into each. Cover skillet and cook over medium-low heat, rotating skillet on burner halfway through to ensure even cooking, until egg whites are opaque and just set, 8-10 minutes. Top with sea salt, herbs, and Aleppo-style pepper (if using). Squeeze lemon juice over.
PROTEIN POWER EGGS WITH MUSHROOMS AND KALE
This protein power-packed breakfast is fairly easy to prepare and great for anyone on a healthy-eating, high-protein low-carb diet. You can sub just about any veg, like spinach, onion, tomato, etc.
Provided by Mike Lashbrook
Categories Scrambled Eggs
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir kale, mushrooms, salt, and pepper until until mushrooms are tender, 5 to 10 minutes.
- Whisk eggs, egg whites, and milk together in a bowl until frothy.
- Spray a non-stick skillet with cooking spray and place over medium heat; cook and stir egg mixture until cooked through, about 5 minutes. Transfer eggs to a plate and top with string cheese and kale mixture. Garnish eggs with Sriracha and parsley.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 7 g, Cholesterol 196.7 mg, Fat 15.3 g, Fiber 1.6 g, Protein 15.8 g, SaturatedFat 4.4 g, Sodium 883.5 mg, Sugar 1.4 g
PROTEIN POWER EGGS WITH MUSHROOMS AND KALE
This protein power-packed breakfast is fairly easy to prepare and great for anyone on a healthy-eating, high-protein low-carb diet. You can sub just about any veg, like spinach, onion, tomato, etc.
Provided by Mike Lashbrook
Categories Scrambled Eggs
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir kale, mushrooms, salt, and pepper until until mushrooms are tender, 5 to 10 minutes.
- Whisk eggs, egg whites, and milk together in a bowl until frothy.
- Spray a non-stick skillet with cooking spray and place over medium heat; cook and stir egg mixture until cooked through, about 5 minutes. Transfer eggs to a plate and top with string cheese and kale mixture. Garnish eggs with Sriracha and parsley.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 7 g, Cholesterol 196.7 mg, Fat 15.3 g, Fiber 1.6 g, Protein 15.8 g, SaturatedFat 4.4 g, Sodium 883.5 mg, Sugar 1.4 g
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