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Scrambled Eggs & Kale

by: Sweat Pros

Coach John Destacamento brings 35+ years and 39000+ hourly sessions of experience in personal training. His program entails general fitness, strength training, fat loss, nutrition consulting and sports performance. Specialized skills include Body Building, Olympic Weightlifting and Powerlifting.
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INTRO

2 Servings

Prep: 5 min

Cook. 15 min

Potassium rich kale assists in water retention along with balancing out sodium levels. Using coconut oil provides a more richer taste that traditional scrambles. Protein packed low carbs for breakfast or even as an evening meal.

NUTRITION INFO

Calories: 278

Total Fat 22g

Saturated Fat 14g

Cholesterol 210mg

Sodium 338mg

Total Carbohydrate 14g

Dietary Fiber 1g

Total Sugars 5g

Protein 8g

Calcium 136mg

Potassium 676mg

INGREDIENTS

2 servings

3 large eggs
8 ounces of Kale ( one or two cups, you will need a lot)
1/2 tomato
1/2 onion ( purple)
2 table spoons Coconut Oil
Himalayan Sea Salt to taste

METHOD

STEP 1

Under medium heat, coat pan with coconut oil. Start with onions until near sauteed.

STEP 2

Add tomatoes, kale and eggs. Keep stiring until eggs are fully cooked. Kale will shrink so be sure to use a packed full cup.

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