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

Kale and Eggs

10 minutes 1-2 servings Vegetarian, gluten-free

Ingredients

  • 2 cups of kale
  • 3 eggs
  • 2 tablespoons of olive/coconut oil
  • 2 tablespoons of almond milk
  • Salt and pepper
  • 1 avocado
  • 2 tablespoons of your favorite salsa

Directions

  1. Wash kale in cold water and remove stems.
  2. Whisk the eggs in a bowl with the almond milk.
  3. In pan, warm 2 tablespoons 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.

Tips

  • Mix in a sliced 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.

Jason Jaksetic

Jason is an associate editor/senior writer at Spartan Race focusing on fitness and nutrition content. He's currently training for his 2nd Spartan Ultra-Beast and his 3rd Double-Ironman (281.2 miles). Contact him at JasonJ@Spartan.com and friend him on Facebook.

Jason Jaksetic - Fitness Blogger - Spartan Race

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