Kale, pepper, tomato and cashew scramble

Delicious Kale, Pepper, Tomato, and Cashew Scramble - a nutritious breakfast recipe made with fresh veggies, eggs, and a hint of coconut oil. Perfect for a quick, healthy, and protein-packed start to your day!

  • 01 Mar 2025
  • Cook time 10 min
  • Prep time 10 min
  • 1 Servings
  • 8 Ingredients

Kale, pepper, tomato and cashew scramble

The Kale, pepper, tomato and cashew scramble is a delightful, nutritious dish perfect for breakfast or a light lunch. It's packed with fresh vegetables and protein, making it both satisfying and healthy. This recipe is easy to follow and can be made in under 20 minutes.

Ingredients:

1 tsp coconut oil
4.50g
3/4 cup kale
50g
5 tbsp red pepper
45g
2 cherry tomatoes
33g
2 dash salt
0.80g
2 dash black pepper
0.20g
3 eggs
110g
1 tbsp cashew
9g

Instructions:

1. Prep the Ingredients:
- Wash and chop the kale.
- Dice the red pepper.
- Halve the cherry tomatoes.
- Roughly chop the cashews.
2. Heat the Pan:
- Place a non-stick skillet over medium heat.
- Add 1 tsp of coconut oil and allow it to melt, coating the pan evenly.
3. Sauté Vegetables:
- Add the diced red pepper to the pan and sauté for about 2 minutes until it starts to soften.
- Add the chopped kale and cook for another 2 minutes, stirring occasionally until it wilts.
- Toss in the halved cherry tomatoes and continue to cook for an additional 1 minute.
4. Season the Veggies:
- Sprinkle 2 dashes of salt and 2 dashes of black pepper over the sautéed vegetables. Stir to ensure even seasoning.
5. Prepare the Eggs:
- In a medium bowl, crack the 3 eggs and whisk them together until well combined.
6. Cook the Eggs:
- Push the vegetables to one side of the pan.
- Pour the whisked eggs onto the other side of the pan.
- Allow the eggs to cook undisturbed for about 30 seconds, then gently stir them, gradually incorporating the vegetables as the eggs scramble.
7. Add Cashews:
- Once the eggs are mostly cooked but still slightly runny, sprinkle the chopped cashews into the scramble.
- Continue to cook, stirring frequently, until the eggs are fully cooked and the cashews are well mixed in.
8. Serve:
- Remove the scramble from the heat and transfer it to a plate immediately to prevent overcooking.
- Enjoy your nutrient-packed Kale, Pepper, Tomato, and Cashew Scramble hot!

Tips:

- Use fresh, organic ingredients for the best flavor and nutrition.

- Preheat the pan before adding coconut oil to ensure even cooking.

- Chop the vegetables uniformly so they cook evenly.

- Feel free to add other vegetables or spices to customize the dish to your preference.

- Toast the cashews lightly before adding to enhance their flavor.

- Serve with whole-grain toast or a side of fresh fruit for a complete meal.

This Kale, pepper, tomato and cashew scramble is not only quick and easy to make but also brimming with flavors and essential nutrients. Perfect for a wholesome start to your day or a light, fulfilling meal anytime. Enjoy your delicious and healthful scramble!

Nutrition Facts
Serving Size260 grams
Energy
Calories 290kcal15%
Protein
Protein 18g12%
Carbohydrates
Carbohydrates 10g3%
Fiber 3.75g10%
Sugar 3.91g4%
Fat
Fat 20g24%
Saturated 8g28%
Cholesterol 470mg-
Vitamins
Vitamin A 410ug46%
Choline 390mg71%
Vitamin B1 0.20mg17%
Vitamin B2 0.72mg55%
Vitamin B3 1.37mg9%
Vitamin B6 0.33mg19%
Vitamin B9 140ug36%
Vitamin B12 1.16ug48%
Vitamin C 110mg123%
Vitamin E 2.53mg17%
Vitamin K 200ug171%
Minerals
Calcium, Ca 190mg15%
Copper, Cu 0.25mg28%
Iron, Fe 3.54mg32%
Magnesium, Mg 60mg15%
Phosphorus, P 300mg24%
Potassium, K 560mg16%
Selenium, Se 36ug67%
Sodium, Na 490mg33%
Zinc, Zn 2.27mg21%
Water
Water 210g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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