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

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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