Sometimes I embarrass my boyfriend when I rave about how gorgeous the kale is at the farmer’s market. It’s the little things that make my week. Also, a bunch of kale bigger than my head was $1. So, I’ll be eating kale all week, more specifically, kale chips.
Hey, it’s 7:10 a.m. and I’ve already had this healthy breakfast stuffed with kale and egg whites. Don’t let me fool you, I’m drinking coffee with Williams-Sonoma Hot Chocolate mixed in (see my new year’s resolution about honesty?). I made this egg bake the night before and zapped it in the microwave for a minute this morning.
Kale and Egg Bake
(Yields: 4; Prep: 7 min; Bake: 20 min)
– 1 tsp minced garlic
-3/4 c egg whites
– 2 eggs
– 1/3 c almond milk (regular milk words too)
-1 cup chopped kale
– 1/3 cup reduced-fat feta cheese
– salt and pepper to taste
-Pre-heat oven to 375 degrees.
-Beat together egg whites, eggs, and almond milk.
-Mix in chopped kale, feta, salt, and pepper
-Pour the mixture into four ramekins. Fill the ramekins about 2/3 full.
-Bake for 20 minutes.
I covered these with plastic wrap and plan to eat them for the rest of the week.