Kale Egg Stir Fry
Kale Egg Stir fry with scrambled eggs, grated coconut, pearl onions, cumin, and chilies; best served as a side dish with rice or bread. An easy, delicious and nutritious dish!
Make This Recipe
Ingredients
4 Eggland’s Best Eggs, large
3 strands of kale (stem removed, finely chopped)
5 pearl onions (chopped)
1 green chilies (sliced round, optional)
¼ cup grated coconut
Pinch of turmeric powder
Pinch of cumin powder
Salt (as needed)
Pinch of pepper
Coconut oil or any neutral oil (as needed)
Preparation
- Heat oil in a pan on a medium flame, add chopped kale and sauté for 2-3 minutes until it is wilted and cooked.
- In a small bowl, whisk eggs with pearl onions, salt, pepper. Keep aside.
- Once the kale is cooked, add whisked egg and spread across the pan. Allow it to sit for 1 minute. Then from the sides, slowly start scrambling it.
- Add grated coconut, turmeric powder, cumin powder, green chilies and sauté. Check for the seasoning.
- Serve hot as a side along with steamed rice or chapati/bread.
Recipe Notes:
- Coconut oil is ideal for this recipe, if not you can use any neutral oil except for olive oil.
- You may omit or adjust the amount of green chilies used according to your spice level.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 3 |
|---|---|
| Calories | 316 |
| Fat | 21.3g |
| Saturated Fat | 15.1g |
| Cholesterol | 233mg |
| Sodium | 108mg |
| Carbohydrates | 22.8g |
| Dietary Fiber | 5.2g |
| Protein | 11.6g |