Kale for fiber and mega-nutrients, sweet onions for flavor, eggs for protein and staying power…this quick scramble has it all. Take it over the top with some sliced avocado and a dollop of Chipotle Cream and you’ll feel like you’ve just found the best new breakfast place in town!
1-teaspoon olive or coconut oil
2 eggs, scrambled
3 large leaves Lacinato (AKA Black or Dinosaur) Kale
1/4-cup sweet onion, cut into slices
Salt and red pepper flakes (optional)
For Chipotle Cream:
1 teaspoon chipotle chile peppers in adobo, diced
1-tablespoon whole milk Greek yogurt
Mix all ingredients together in a small dish.
Cut large veins from kale and chop leaves. You should have about one cup.
Cut onion pole to pole and peel skin. Slice onion with the grain, i.e. in the same direction as the first cut. (This will help the onion slices to maintain their texture during cooking.)
Heat oil over medium-high heat in small, safe non-stick skillet. (I prefer a well-seasoning cast iron skillet.)
Add kale and onions and sauté for about 2 minutes. Add a tablespoon of water and cover, continuing to cook for an additional 2 minutes.
Remove lid and continue cooking just until any remaining water has evaporated. Add eggs, salt, and red pepper flakes if using.
Continue to cook, stirring to combine, just until set. If desired, top with sliced avocado and Chipotle Cream.