Protein Power Eggs with Mushrooms and Kale

Protein Power Eggs with Mushrooms and Kale

Mike Lashbrook

"This protein power-packed breakfast is fairly easy to prepare and great for anyone on a healthy-eating, high-protein low-carb diet. You can sub just about any veg, like spinach, onion, tomato, etc."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 223 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 883 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a skillet over medium heat; cook and stir kale, mushrooms, salt, and pepper until until mushrooms are tender, 5 to 10 minutes.
  2. Whisk eggs, egg whites, and milk together in a bowl until frothy.
  3. Spray a non-stick skillet with cooking spray and place over medium heat; cook and stir egg mixture until cooked through, about 5 minutes. Transfer eggs to a plate and top with string cheese and kale mixture. Garnish eggs with Sriracha and parsley.

Footnotes

  • Cook's Note:
  • Salt-free seasoning can be used in place of the salt and pepper if desired.
  • Coconut oil can be used in place of the olive oil, if desired.

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

Easy, yummy, healthy. Will make again. Next time instead of dirtying 2 dishes after sauteeing the mushrooms and kale I'll add the eggs into that pan.

Other stories that may interest you