Eggs Scrambled with Onion, Garlic, Kale and Sweet Cherry Tomatoes

Eggs Scrambled with Onion, Garlic, Kale and Sweet Cherry Tomatoes

This is a regular meal for me any time of the day – quick, easy, delicious, nutritious!

Servings: 1

Saute 1/4 sweet onion and a smashed garlic clove over medium high heat in 1 teaspoon canola or olive oil until almost soft. Add a handful of chopped kale and tomatoes to the pan (or any other vegetables you happen to have such as chopped spinach, kale, mushrooms, or peppers) and cook for another 5 minutes. Turn down heat to very low. In a separate bowl, whisk 2 eggs. Pour eggs into the pan containing the onion, garlic and tomato – add 1 ounce low fat cheese, if you wish. Stir continuously until eggs are cooked. Pour over toasted whole rye bread.

Deep Green Leafy Vegetables have the highest antioxidant content of all vegetables. High in fiber, they are rich in minerals, B-vitamins, beta-carotene, and lutein, a compound which may help reduce the risk of age-related macular degeneration (the leading cause of preventable blindness). Absorption of carotenoids, such as lutein, in your body is increased by cooking and by the presence of fat (so cook in a little healthy olive or canola oil!)