Vegetable Egg Scramble

It has been quite a while since I last posted a recipe!  The summer is coming to an end, and between moving, working and getting ready for another school semester, I just haven’t been able to get a post ready.

During school I have less time to be making really fancy, complicated meals.   As much as I love making really special recipes, there are also those days where I just don’t feel like cooking (shocking, I know).  So one of my goals this year is to create some quick, healthy recipes for those dinners where you want substantial food that’s started and finished in under an hour.  Here’s one to start things off:

IMG_5185Ingredients
1.5 cups kale, frozen or fresh
1 carrot
3 mushrooms
2 eggs
1/2 a small onion
1 tbsp butter
saltIMG_5162
pepper

Directions

1.  Wash kale and remove the leaves from the thick stem in the middle. Discard the stem.

2.  Wash and cut the carrot and mushrooms into medium sized slices

3.  Heat butter in a fry pan over medium heat

4.  When the butter begins to brown, add the onion and cook for a minuteIMG_5182

5.  Add carrots and about 1/2 a cup of water

6.  Cook until carrots are beginning to get soft (about 10 minutes)

7.  Add kale and cook until almost soft (about 2 minutes)

8. Add two eggs and slowly mix with a flipper.  Keep flipping until the eggs are cooked (1-2 minutes)

10.  Add salt and pepper to taste

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