Prep 15 mins
Cook 20 mins
From Self Magazine! This stays great in the fridge and can be reheated for a healthy and quick breakfast all week long. Self says that eggs can help you drop pounds by revving your calorie burn and curbing cravings. (If you aren't a huge kale fan, even though it is great for you, just sub fresh spinach.)
- vegetable oil cooking spray
- 1 teaspoon olive oil
- 1 medium jalapeno, seeded and finely chopped
- 1 large shallot, finely chopped
- 2 cups large leaves kale, thinly sliced (about 2 leaves)
- 2 garlic cloves, chopped
- 4 egg whites
- 2 whole eggs
- 3 tablespoons nonfat plain yogurt
- 2 tablespoons grated parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 6 slices whole wheat bread
- Heat oven to 350°F.
- Coat an 8-inch oven-safe skillet with cooking spray.
- Heat oil over medium-high heat and add jalapeño, shallot and garlic.
- Reduce heat to medium and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes.
- Add kale and cook until it begins to soften, 4 to 5 minutes more.
- Mix whole eggs, egg whites, yogurt, Parmesan, salt and pepper in a bowl.
- Transfer kale mixture to a plate and coat skillet again with cooking spray.
- Return kale to skillet and pour in egg mixture.
- Bake, uncovered, until eggs are firm in the center, 15 to 20 minutes.
- Cool 5 minutes before slicing. Cool completely before storing in an airtight container, refrigerated, for up to 1 week. Serve each slice with a piece of toast.