Yesterday's recipe was sooooo good, I tried it again, with a couple of variations. This too was very good! Saute:
1 tsp olive oil
Use 1 serving of the Roasted Vegies (see yesterday's post)
7 cherry tomatoes, halved
5 kalamata olives, halved
Add, cover and wilt the kale:
1 cup chopped rainbow kale
2 Tbls white wine
1 Tbls balsamic vinegar
Mix together and scramble in the vegie mixture:
1 egg
1 egg white
1 tsp brown mustard
1 tsp black pepper
Serve with:
1 tsp of Worcestershire sauce
3 oz of greek plain non-fat yogurt from Fred Meyer. This is optional. It increases the protein by 8 grams, and calories by 55.
Rated a 4.68 on the Kale Scale.
