Kale, pepper, tomato and cashew scramble
This Kale, Pepper, Tomato, and Cashew Scramble combines sautéed veggies with eggs and cashews for a nutritious breakfast or light lunch. It's easy to prepare and packed with flavor.
Cook time 10 min
Prep time 10 min
Ingredients:
1 tsp coconut oil3/4 cup kale
5 tbsp red pepper
2 cherry tomatoes
2 dash salt
2 dash black pepper
3 eggs
1 tbsp cashew
The Kale, pepper, tomato and cashew scramble is a delightful, nutritious dish perfect for breakfast or a light lunch. It's packed with fresh vegetables and protein, making it both satisfying and healthy. This recipe is easy to follow and can be made in under 20 minutes.
Instructions:
- Wash and chop the kale.
- Dice the red pepper.
- Halve the cherry tomatoes.
- Roughly chop the cashews.
- Place a non-stick skillet over medium heat.
- Add 1 tsp of coconut oil and allow it to melt, coating the pan evenly.
- Add the diced red pepper to the pan and sauté for about 2 minutes until it starts to soften.
- Add the chopped kale and cook for another 2 minutes, stirring occasionally until it wilts.
- Toss in the halved cherry tomatoes and continue to cook for an additional 1 minute.
- Sprinkle 2 dashes of salt and 2 dashes of black pepper over the sautéed vegetables. Stir to ensure even seasoning.
- In a medium bowl, crack the 3 eggs and whisk them together until well combined.
- Push the vegetables to one side of the pan.
- Pour the whisked eggs onto the other side of the pan.
- Allow the eggs to cook undisturbed for about 30 seconds, then gently stir them, gradually incorporating the vegetables as the eggs scramble.
- Once the eggs are mostly cooked but still slightly runny, sprinkle the chopped cashews into the scramble.
- Continue to cook, stirring frequently, until the eggs are fully cooked and the cashews are well mixed in.
- Remove the scramble from the heat and transfer it to a plate immediately to prevent overcooking.
- Enjoy your nutrient-packed Kale, Pepper, Tomato, and Cashew Scramble hot!
This Kale, pepper, tomato and cashew scramble is not only quick and easy to make but also brimming with flavors and essential nutrients. Perfect for a wholesome start to your day or a light, fulfilling meal anytime. Enjoy your delicious and healthful scramble!
Kale, pepper, tomato and cashew scramble FAQ:
You can use other nuts such as almonds or walnuts, or for a nut-free option, try sunflower seeds or pumpkin seeds. Adjust the quantity as needed to ensure balanced flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
The eggs should be softly scrambled and slightly creamy, not dry. They should be fully cooked but still moist when you remove them from the heat.
Yes, you can use frozen kale or peppers. However, ensure they are thawed and drained of excess moisture before cooking to avoid a watery scramble.
A medium-sized non-stick skillet (about 8–10 inches) works best for even cooking and to prevent overcrowding when scrambling the eggs and vegetables.
Cooking Tips:
- Use fresh, organic ingredients for the best flavor and nutrition.
- Preheat the pan before adding coconut oil to ensure even cooking.
- Chop the vegetables uniformly so they cook evenly.
- Feel free to add other vegetables or spices to customize the dish to your preference.
- Toast the cashews lightly before adding to enhance their flavor.
- Serve with whole-grain toast or a side of fresh fruit for a complete meal.
Nutrition Facts
1 ServingsCalories 290kcal
Protein 18g
Carbohydrates 10g
Fiber 3.75g
Sugar 3.91g
Fat 20g
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