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!
- 21 Apr 2024
- Cook time 10 min
- Prep time 10 min
- 1 Servings
- 8 Ingredients
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:
Instructions:
- Wash and chop the kale.
- Dice the red pepper.
- Halve the cherry tomatoes.
- Roughly chop the cashews.
- Place a non-stick skillet over medium heat.
- Add 1 tsp of coconut oil and allow it to melt, coating the pan evenly.
- 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.
- Sprinkle 2 dashes of salt and 2 dashes of black pepper over the sautéed vegetables. Stir to ensure even seasoning.
- In a medium bowl, crack the 3 eggs and whisk them together until well combined.
- 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.
- 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.
- 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 Size | 260 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 3.75g | 10% |
| Sugar 3.91g | 4% |
| Fat | |
| Fat 20g | 24% |
| Saturated 8g | 28% |
| Cholesterol 470mg | - |
| Vitamins | |
| Vitamin A 410ug | 46% |
| Choline 390mg | 71% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.72mg | 55% |
| Vitamin B3 1.37mg | 9% |
| Vitamin B6 0.33mg | 19% |
| Vitamin B9 140ug | 36% |
| Vitamin B12 1.16ug | 48% |
| Vitamin C 110mg | 123% |
| Vitamin E 2.53mg | 17% |
| Vitamin K 200ug | 171% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 3.54mg | 32% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 560mg | 16% |
| Selenium, Se 36ug | 67% |
| Sodium, Na 490mg | 33% |
| Zinc, Zn 2.27mg | 21% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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