We had a ton of leftover food in the fridge. With the war breaking out in Ukraine, my cooking plans tanked. I absolutely hate wasting food, so the hubby came up with this very filling breakfast gem over the weekend.
Serves: 4 Benedicts | Time: 20 min
Half bunch #kale, chopped
1/2 red bell pepper, diced
1 tbsp EVO
4 mini naans
1/2 cup ricotta cheese
S&P and garlic powder to taste
Heat EVO in a large pan over medium heat/ Sautee kale and bell pepper, and S&P, until wilted, set aside cover with plate.
Wipe down the pan and fry your eggs with S&P and garlic powder to taste.
In a separate pan over medium, warm up the naan up 3 minutes on each side, or consider using a toaster oven.
Bring it on home with a slather of ricotta on each piece of naan, the kale mixture, and the egg on top.