Eggs With Kale and Parmesan
By: Kristi Rimkus
Published: Thursday, March 4, 2010 - 6:49am

Ingredients




1 kale leaf, chopped
2 teaspoons butter
1/4 cup onion, minced
2 large eggs
2 large egg whites
1 teaspoon thyme, minced
2 tablespoons Parmesan cheese, shredded
2 slices whole wheat bread
1/2 tablespoon butter
salt and pepper to taste

Preparation

1 Preheat oven to 400. Cut crusts off bread, brush with 1 tbs melted butter, and bake 10 minutes until bread is lightly browned. 2 Whip eggs together. 3 Heat non-stick skillet with remaining butter and saute onion for 4 minutes until soft. Add kale and cook another minute. 4 Add eggs and thyme and scramble, stirring to cook eggs until set. 5 Add Parmesan and stir to melt. Salt and pepper to taste. 6 Fill bread cups with eggs, and top with tomato.

About


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!