Kale and Egg White Scramble with Whole Wheat Toast

Kale and Egg White Scramble with Whole Wheat Toast is a quick and easy breakfast that is packed with nutrients. The kale is a good source of vitamins A, C, and K, and the egg whites are a good source of protein. The whole wheat toast provides complex carbohydrates and fiber. This recipe is a great way to start your day off right.

This recipe was inspired by my love of kale and egg whites. I am always looking for new ways to incorporate these healthy ingredients into my diet, and this recipe is a great way to do just that. I also love that this recipe is so quick and easy to make. It is perfect for those busy mornings when you don't have a lot of time to cook.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 bunch kale, chopped
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup egg whites
• 1/4 cup shredded reduced-fat cheddar cheese
• 2 slices whole wheat toast

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add kale, onion, garlic, salt, and pepper.
3. Sauté until kale is wilted and tender, about 5 minutes.
4. Push kale mixture to one side of the skillet.
5. Pour egg whites into the empty side of the skillet.
6. Cook, stirring constantly, until egg whites are set and cooked through.
7. Stir in kale mixture and cheddar cheese.
8. Serve over whole wheat toast.

Why It Works

• The kale is sautéed until it is wilted and tender, which makes it more palatable.
• The egg whites are cooked until they are set and cooked through, which prevents them from becoming rubbery.
• The cheddar cheese adds a bit of richness and flavor to the scramble.
• The whole wheat toast provides a sturdy base for the scramble and helps to soak up the juices.