Veggie Scramble

Nutrition Facts

Exhanges per seving: 2 nonstarchy vegetable, 2 medium-fat meat substitute

Ingredients

1 medium-sized onion, chopped
1 large carrot, chopped
1 bunch kale, thinly chopped, wooody stems discarded
1 red bell pepper, chopped
1/4 tsp dried oregano
1 tsp kosher salt, divided
1/2 tsp coarse black pepper, divided
4 large eggs
1/4 tsp granulated garlic
hot sauce (optional)

Directions

Place onion, carrot, 1/4 tsp salt, and 1/4 tsp black pepper in a very large nonstick skillet or saute pan over med-low heat. Cover and let sweat for 10 minutes, stirring halfway through.

Stir in kale, bell pepper, oregano, and 1/4 tsp salt. Cover and let sweat 10 more minutes, stirring halfway through.

In a small bowl, whisk together eggs, garlic, and remaining salt and pepper.

Increase the heat to medium-high. Push the veggies to one side of the pan. Pour the egg mixture into the empty space and let sit 30 seconds before stirring to scramble and mix in with the veggies. Cook just till the eggs are cooked to desired level of doneness.

Yields approximately 2 (1 1/2-cup) servings.

01/28/2012 1:58 pm | by MorganCrumm