Kale and Eggs

10 minutes
1-2 servings
Vegetarian, gluten-free



  1. Wash kale in cold water and remove stems. (Learn more about prepping kale here).
  2. Whisk the eggs in a bowl with the almond milk.
  3. In pan, warm 2 tbs of oil on medium heat. Toss in the kale; stir; cover, and let cook for 1-2 minutes.
  4. Uncover and stir kale, pushing it over to side of the pan, making room for your eggs.
  5. Stir and scramble eggs continuously until cooked. Feel free to mix the kale into the egg scramble, or keep them separate. Salt and pepper to your taste.
  6. Serve with your favorite salsa and/or fresh avocado.


  • Mix in a sliced hot pepper (as hot as you want) to give this meal some kick.
  • Great with hot sauce.
  • Make a wrap!
  • Slow cook the eggs after whisking them well for ultimate fluffiness.

Break out the hot sauce. Or throw a jalapeño into the mix. This is a high vitamin breakfast, lunch, or even dinner. Roll this in a wrap, and you have a solid starting point for a breakfast burrito.

Calculated by caloriecount.com

Calculated by caloriecount.com

Jason Jaksetic

Jason is a Lifestyle Editor at Spartan Race and a member of the Spartan SGX coaching team.

Jason Jaksetic - Fitness Blogger - Spartan Race

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