Eggs With Kale and Parmesan

Ingredients

1 kale leaf, chopped

2 teaspoons butter

1/4 cup onion, minced

1 teaspoon thyme, minced

2 tablespoons Parmesan cheese, shredded

1/2 tablespoon butter

Preheat oven to 400. Cut crusts off bread, brush with 1 tbs melted butter, and bake 10 minutes until bread is lightly browned.

Whip eggs together.

Heat non-stick skillet with remaining butter and saute onion for 4 minutes until soft. Add kale and cook another minute.

Add eggs and thyme and scramble, stirring to cook eggs until set.

Add Parmesan and stir to melt. Salt and pepper to taste.

Fill bread cups with eggs, and top with tomato.

This recipe is modified from Sunset Magazine. I've switched out whole eggs with a few egg whites and reduced the butter.

What a fun dish to make for breakfast or dinner!

Thursday, March 4, 2010 - 6:49am