626
Calories
39g
Protein
48g
Fat
10g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Egg - 200 g (4 pcs)
- Olive oil - 5 ml (1 tsp)
- Coconut oil - 15 ml (1 tbsp)
- Tomato - 260 g
- Leek - 80 g (1 whole)
- Salt and freshly ground pepper - 0.3 g (1 pinch)
- Coconut milk, light - 60 ml (0.3 cup)
- Curly kale, sliced - 130 g (1 cup)
How to make:
- In a medium bowl, whisk the eggs and coconut milk. Set aside. Halve and slice the leek thinly, remove the thick stem from the curly kale and chop
- Heat the coconut oil in a frying pan over a medium heat. Add the leeks and a pinch of salt and cook for 2 minutes. Add the kale to the pan along with the water. Cover for 2-3 minutes, until the kale starts to wilt
- Pour egg mixture into the frying pan and scramble until the eggs are set
- Season with salt and pepper and serve with sliced tomatoes, and a drizzle of olive oil
