Scrambled eggs with kale in miso broth

We love hearing stories like this about the recipes in the 28 Day Weight Loss Challenge.

Challenge member Cassie McKay posted her photo of the Scrambled Eggs with Kale in Miso Broth on our Healthy Mummy Private Support Group on Facebook.

It’s a simple budget friendly Japanese inspired breakfast broth that’s packed with protein to get your day started with a boost.

Cassie says ‘Have you pushed yourself out of your comfort zone lately? I challenge everyone to eat or do something different today! 

‘Try a new recipe, eat something you think you don’t like, try a new workout, push yourself a little harder at the gym.

‘I’ll admit that when I saw this 28 Day Weight Loss Challenge breakfast I wanted to run straight back to the comfortable, familiar Aussie toast. But change doesn’t happen in the comfort zone!

‘So I whipped up breakfast… and guess what? This meal is going straight to favourites! It was sooooo good!’

We agree Cassie, and that’s why thousands of mums are seeing great results on the 28 Day Weight Loss Challenge. Join the 28 Day Weight Loss Challenge today. In the meantime, you can check out more healthy breakfast recipes on our website.

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Scrambled Eggs with Kale in Miso Broth

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Course

Breakfast

Cuisine

Vegetarian

Servings

Ingredients

• 1/2 cup liquid vegetable stock salt reduced
• 1/2 tsp miso paste from the Asian section of supermarket
• 1 cup chopped kale
• 2 free-range eggs
• 1 tbsp Greek natural yoghurt reduced-fat
• 1 tsp extra virgin olive oil
• 1 tbsp flaked almonds
• 1/2 tsp black or white sesame seeds

Course Breakfast Cuisine Vegetarian Servings Ingredients 1/2 cup liquid vegetable stock salt reduced 1/2 tsp miso paste from the Asian section of supermarket 1 cup chopped kale 2 free-range eggs 1 tbsp Greek natural yoghurt reduced-fat 1 tsp extra virgin olive oil 1 tbsp flaked almonds 1/2 tsp black or white sesame seeds

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Instructions

1. Place stock in a saucepan and bring to a boil then reduce heat to a simmer. Add miso paste and stir through. Add kale to wilt and then remove with a slotted spoon and set aside.
2. Whisk eggs and yoghurt together.
3. Heat oil in frying pan over a medium-high heat. Pour in eggs and stir to scramble. Add kale to eggs and stir to combine.
4. Place eggs and kale in a shallow bowl and pour miso broth over the top.
5. Sprinkle with flaked almonds and sesame seeds to serve.

Recipe Notes

292 calories per serve

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