Scrambled Eggs with Kale in Miso Broth
Servings
1
Servings
1
Ingredients
  • 1/2cup liquid vegetable stocksalt reduced
  • 1/2tsp miso pastefrom the Asian section of supermarket
  • 1cup chopped kale
  • 2 free-range eggs
  • 1tbsp Greek natural yoghurtreduced-fat
  • 1tsp extra virgin olive oil
  • 1tbsp flaked almonds
  • 1/2tsp black or white sesame seeds
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

Print Recipe
 Scrambled Eggs with Kale in Miso Broth
Scrambled Eggs with Kale in Miso Broth
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Scrambled Eggs with Kale in Miso Broth
Votes: 0
Rating: 0
You:
Rate this recipe!
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