Quick & Dirty Kale & Egg Plate

Also known as, “I just spent the last three hours in the kitchen baking a cake, I dropped it on the floor, and now the last thing I want to do is make lunch.

Also known as, “I just spent the last 9-feels-like-15 hours at work, my legs are about to fall off, and if I have to turn on the oven or defrost frozen mystery meat I might cry.

kale-and-egg-plate

Also known as, “I decided today was a PJ, no-shower, no-makeup day but I forgot to go grocery shopping yesterday and if I have to put on a bra and leave the house I REALLY might cry.”

kale-and-egg-plate

Don’t stress. Don’t cry. Strive for simplicity. Although it’s tempting to throw in extra veggies, spices, and herbs- don’t. This dish doesn’t need it. Four ingredients are all you need for a quick & dirty meal.

kale-and-egg-plate

The Quick & Dirty Kale and Egg Plate come together in one pan and cooks up in only 5 minutes. If you feel like adding some grains, cook up some brown rice or quinoa.

No time for grain simmering and stirring? Try my easy make-ahead trick: cook a large pot of brown rice, quinoa, millet, (or any other whole grain) on the weekend. Divide the grains into small freezer-safe containers. Freeze. Now you have individual servings that you can quickly pop in the microwave when you’re ready to eat.

kale-and-egg-plate

Strive for simplicity. Sounds like a good plan to me.

Quick & Dirty Kale & Egg Plate

Author: Palette Dining
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 1

Ingredients

  • 2 large eggs, free run
  • 1 cup kale, roughly torn
  • 3-4 sprigs fresh oregano, stems removed (about 1 TB)
  • ¼ tsp dried thyme
  • coconut oil, for frying

Instructions

  1. Lightly coat a nonstick frying pan with coconut oil*. Turn on the heat to low-medium.
  2. Break the eggs into a small bowl. Add a small amount of water (about 1 tsp) and lightly scramble with a fork. Set aside.
  3. Add the kale to the frying pan and sauté for a few minutes until the kale is just lightly softened.
  4. Add the eggs. The eggs only take about 15 seconds to cook, so be sure to have your oregano and thyme set aside to throw in. Scramble the eggs with the kale, oregano, and thyme. Serve immediately.

Notes
*The easiest way to do this is scraped off some coconut oil from the jar, put it on a paper towel and swirl it around the pan. This way the pan is evenly coated. [b][/b][br][br][i]Serving Suggestions[/i] Serve alone, or with some toast, brown rice, quinoa, potatoes, etc. Sprinkle with a bit of Tobasco sauce for some heat. Use fresh or dried herbs (but fresh tastes best!)

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