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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
The simpler the better, especially during busy, long weekdays. All the healthy ingredients like fresh kale and pretty radishes make this a light and healthy breakfast!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Chop the kale, tomato, radishes, and onion.
Scramble the eggs in a small mixing bowl.
Evenly coat a pan with avocado oil and place over medium-high heat.
Add the kale and tomato to the pan and let cook for 4-5 minutes.
Add the scrambled eggs on top and let cook for 6-8 more minutes until the eggs are fully cooked.
In another pan, drizzle olive oil and sauté the onions for 5-8 minutes on high heat.
Once the eggs and onions are cooked, plate them and garnish with radishes.
Use fresh kale and radishes for the best flavor and texture.
Adjust the salt and pepper to taste.
Serve immediately for the best taste and texture.
Can I use a different type of oil?
Yes, you can substitute avocado oil with olive oil or any other cooking oil of your choice.
Can I add other vegetables?
Absolutely! You can add vegetables like bell peppers, spinach, or mushrooms to enhance the dish.
How do I know when the eggs are fully cooked?
The eggs are fully cooked when they are firm and no longer runny.
Can I make this recipe vegan?
Yes, you can replace the eggs with a plant-based egg substitute or tofu scramble.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
