616
Calories
36g
Protein
41g
Fat
27g
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 - 150 g (3 pcs)
- Olive oil - 10 ml (2 tsp)
- Butter - 15 g (1 tbsp)
- Salt and pepper - 0.6 g (2 pinch)
- Tomato - 260 g
- Apple cider vinegar - 5 ml (1 tsp)
- Leek - 80 g
- Cannellini beans - 100 g
- Curly kale, sliced - 130 g (1 cup)
- Milk, semi-skimmed - 90 ml
How to make:
- In a medium bowl, whisk the eggs and milk. Set aside. Halve and slice the leek thinly, remove the thick stem from the curly kale and chop, drain and rince the beans
- Heat butter in a frying pan over a medium heat. Add the leeks and a pinch of salt and cook for 2 minutes. Add the kale and white beans 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, a drizzle of olive oil and vinegar
