Kale Egg Stir fry with scrambled eggs, grated coconut, pearl onions, cumin, and chilies; best served as a side dish with rice or bread. An easy, delicious and nutritious dish!
Total Time
25min
0.0
0 Ratings
Author: Eggland's Best
Servings:
3
Ingredients
•
4
Eggland's Best Organic Eggs (Brown)
•
3
bunches
Kale
, de-stemmed, finely chopped
•
5
Pearl Onions
, chopped
•
1
Green Chili Pepper
, sliced
(optional)
•
4
Tbsp
Unsweetened Shredded Coconut
•
1
pinch
Ground Turmeric
•
1
pinch
Ground Cumin
•
to taste
Salt
•
1
pinch
Ground Black Pepper
•
as needed
Coconut Oil
or Neutral Oil
Cooking Instructions
1.
Heat Coconut Oil (as needed) in a pan on a medium flame, add chopped Kale (3 bunches), and sauté for 2-3 minutes until it is wilted and cooked.
2.
In a small bowl, whisk Eggland's Best Organic Eggs (Brown) (4) with Pearl Onions (5), Salt (to taste), and Ground Black Pepper (1 pinch). Keep aside.
3.
Once the kale is cooked, add whisked egg and spread across the pan. Allow it to sit for 1 minute. Then from the sides, slowly start scrambling it.
4.
Add Unsweetened Shredded Coconut (4 Tbsp), Ground Turmeric (1 pinch), Ground Cumin (1 pinch), Green Chili Pepper (1), and sauté. Check for the seasoning.
5.
Serve hot as a side along with steamed rice or chapati/bread.
Author's Notes
Coconut oil is ideal for this recipe, if not you can use any neutral oil except for olive oil.
You may omit or adjust the amount of green chilies used according to your spice level.
Nutrition Per Serving
CALORIES
248
FAT
15.2 g
PROTEIN
15.6 g
CARBS
18.0 g
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