Saturday, October 27, 2012

Kale and Brown Rice Breakfast Scramble (gluten, dairy, corn, soy and refined sugar free)

Ingredients
1 tsp earth balance buttery spread or coconut buttery spread or regular butter
large handful of mixed baby kale
2 garlic cloves
salt and pepper
1/2 cup cooked brown rice
2 eggs

Directions
In a pan, heat the butter of your choice. Add the kale and garlic cloves and cook until softened. Add salt and pepper. Add the cooked brown rice until heated through. Scramble your eggs in a bowl then pour them over the kale mixture and cook for another couple of minutes until the eggs are cooked. Enjoy!

For a change, try a sunny side up egg on top instead of the scrambled egg!


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