1/2tspmiso pastefrom the Asian section of supermarket
1cupchopped kale
2free-range eggs
1tbspGreek natural yoghurtreduced-fat
1tspextra virgin olive oil
1tbspflaked almonds
1/2tspblack or white sesame seeds
Instructions
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.
Whisk eggs and yoghurt together.
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.
Place eggs and kale in a shallow bowl and pour miso broth over the top.
Sprinkle with flaked almonds and sesame seeds to serve.
1/2tspmiso pastefrom the Asian section of supermarket
1cupchopped kale
2free-range eggs
1tbspGreek natural yoghurtreduced-fat
1tspextra virgin olive oil
1tbspflaked almonds
1/2tspblack or white sesame seeds
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Instructions
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.
Whisk eggs and yoghurt together.
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.
Place eggs and kale in a shallow bowl and pour miso broth over the top.
Sprinkle with flaked almonds and sesame seeds to serve.