Yinarr Meal Pantry

KALE MUSHROOM & EGG BREAKFAST

 

INGREDIENTS

 

8 Eggs

3 x Large Kale Leaf (roughly chopped)

1/2 Can Coconut Milk

2 x Garlic cloves (crushed and finely chopped)

1 x Red onion (finely chopped)

3 cups Mushrooms (chopped)

Salt

Pepper

1/2 teaspoon Cumin

1 Tablespoon Ghee

 

METHOD

 

Place half the ghee in a large fry pan, add onion, mushroom, cummin and garlic.

Cook for 2-3 minutes until the onion starts to soften.  Then add kale and remainder of ghee.

In a large mixing bowl, place eggs and coconut milk.  Whisk until well combined.

Cook until kale begins to change to a deep green.  Then pour the egg mixture into the pan and fry for 3 minutes.

Using a spatula, begin to scrap and lift the browned egg off the bottom of the pan and stir the mixture.

Leave for another 2-3 minutes and repeat scraping the browned egg from the bottom of the pan.

The breakfast is ready when the egg mixture is cooked.

 

Serves 4 people or 2 people for post workout meal