Due to a series of unfortunate events, I have an overabundance of kale, which actually isn't all that unfortunate. We could all use more leafy greens in our life. Why not try it for breakfast, right?
Inspired by Add a Pinch & the Roasted Root| Serves: 2-4 (depending on your appetite) | Time: ~30 min
Ingredients
1 tbsp EVO
1/2 medium onion, sliced
2 cloves garlic, diced
1 cup cherry #tomatoes, halved
2 cups chopped fresh #kale
3 eggs (or 4 if you want to feed 2 hungry people or 4 not so hungry people)
S&P, to taste
Additional seasoning you like
Instructions
Preheat oven to 375º F.
Drizzle olive oil into an iron skillet over medium heat on the stove. Add in onion, and garlic and sauté until slightly tender, about 3 to 5 minutes.
Add in kale and tomatoes. Sauté another 5 minutes.
Make three indentations in the kale with the back of a spoon. Crack an egg into each of the depressions.
Place the skillet into the preheated oven and cook until the egg has reached your preferred amount of doneness, 13-15 minutes. We did closer to 15 minutes today. It makes the photos look better any way.
Remove from oven. Add salt and pepper, to taste. Why not some crushed red pepper, too, right?
Journal
Food & Drink
1 cup of coffee
8 glasses of water
Kale & egg skillet
Small greek salad, no dressing
Potato salad, cheese, crackers (from plates)
Whiskey
Red wine
Exercise
~6.5 miles of walking
I'm always aiming for 10,000 steps. I've proudly managed over 10,000 today and the last 4 days, which meant walking around in circles in the condo last night.
What I'm not proud of is the fact that after a week of really trying very very hard to eat right and get in the steps, I feel like I've gained 5 lbs. I'm too afraid to even step on the scale. For next week, I'm going to try harder to reduce carbs. I went out just now to replenish egg whites. I'm going to continue keeping my cheese intake low. I'm going to cut out drinking. I don't know what else to do.