This scramble is loaded with veggies & protein. Easy to prepare but does not skimp out on flavor! This is a great dish for weekend brunch or when you are in the mood to have breakfast for dinner because it is super satisfying!
Ingredients: Serves 1 & takes less than 30 minutes!
1 egg white
1/2 white onion
1/2 cup diced carrots
1/2 cup diced cauliflower
1-2 cups kale (torn in bit sized pieces)
2 tbsp. coconut oil
1/2 tsp. turmeric
1/4 tsp. ginger
1/2 tsp. cumin
1/2 tsp. chili powder
Salt and pepper to taste
*Side note: adjust the above spices to taste!
Wash and pat dry the kale leaves. Set aside.
Dice the carrots, cauliflower, & onion into bite sized pieces.
In a skillet over medium heat, add 2 tbsp. of coconut oil. Once warm, add the carrots and cauliflower. Cook for 5 minutes, or until slightly tender. Add the onion to the same and cook until translucent- about 8 minutes. Stirring constantly. Add the kale to the pan and cook until tender. About 2 minutes. Season pan with salt and pepper.
In a small bowl, combine the spices (cumin, salt, pepper, turmeric, ginger, chili powder). Add 2-3 tbsp. of water. Enough to turn the mixture into a sauce consistency.
Crack the 2 eggs and 1 egg white into a bowl and whisk. In the same pan as the veggies, add the eggs to one side of the pan. Let cook for 1 minute. Pour the sauce over the eggs and begin to incorporate. After the spice mixture is fully mixed with the eggs, start to combine the eggs with the veggies. Cook the scramble until desired consistency of how you like your eggs prepared. Less time for watery constancy and more for the opposite. Once finished, serve immediately.
You can serve the scramble with toast, fruit, side of salsa, over a bed of rice or beans etc!