Whisk together large eggs and milk in a small bowl; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Get a hearty serving of veggies (including kale and tomatoes), plus additional nutrients in minutes with this tasty egg scramble.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 3 Hy-Vee large eggs | ||
| 2 tbsp. Hy-Vee 2% reduced-fat milk | ||
| 1 tsp. Gustare Vita olive oil | ||
| 1 c. baby kale, tightly packed | ||
| ¾ c. cherry tomatoes, halved | ||
| Sartori shaved Parmesan cheese, for garnish | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee ground black pepper, to taste |
Things To Grab
- Small bowl
- Medium nonstick skillet
- Serving plates
Directions
Heat olive oil in a medium nonstick skillet over medium heat. Add kale and halved cherry tomatoes. Cook and stir for 3 to 4 minutes or until kale is wilted. Pour in egg mixture. Cook, stirring occasionally, to scramble. Continue cooking until eggs are set.
Transfer to serving plates. Garnish with cheese. Season to taste with salt and black pepper.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 280mg
- Sodium: 115mg
- Total Carbohydrates: 7g
- Protein: 12g
Daily Values
0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 10%
0%
Potassium 6%