Over the years eggs have gotten a bad reputation due to the cholesterol they contain. But, the cholesterol in eggs may not actually bad. And, at any rate, eggs are a good source of good fat, protein, vitamin A, folic acid, choline, biotin, and potassium.
They can be especially healthy when you combine them with other healthy foods like kale. This recipe is super easy and delicious. It is great any time of the day, but I especially like it for brunch. Don’t worry is the kale gets a little brown as it will be delightfully crisp. But, do be careful not to overcook the eggs. They won’t ever look done, so touch them lightly with a spoon to check for desired doneness.Print
- ½ lb. kale, coarsely chopped and any thick stems removed
- 2 Tbsps. olive oil
- 3 cloves garlic, minced
- 6 eggs
- Preheat oven to 400 degrees.
- In a 10 inch iron, skillet saute kale over medium high heat until well wilted.
- Stir in garlic and cook one minute longer or until fragrant, being careful not to burn the garlic.
- Make six wells in the kale. Break eggs one at a time into a bowl and gently pour into each well.
- Bake until eggs reach desired doneness.
- Serving Size: 3
- Calories: 187
- Sugar: 0
- Sodium: 175
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 9
- Protein: 15
- Cholesterol: 372
Source: Discovery Fit and Health