Articles You May Find Interesting
Go ahead and have a slice of (turkey) bacon with your eggs at breakfast in exchange for higher-fat items later in the day. This simple switch, as part of a diet that is low in saturated fat and...
Q: My doctor suggested I try to lose at least 30 pounds with diet/exercise before trying medication for my high blood pressure. That seems like an overwhelming task—where do I begin? A: Think in...
When I was a teenager, I spent a fair amount of time at the mall. Oh, heck: Who am I kidding? I spent A LOT of time there. I wasn't hanging out with a gang of friends scouting for boys, though; most...
4 large eggs
4 large egg whites
1/4 cup Asiago cheese, shredded
1/2 bunch kale (about 4 cups), washed well
1 large white onion (2 cups), sliced thin
2 tbsp Smart Balance® Butter & Canola Oil Blend
pinch of salt and fresh pepper to taste
Preheat oven to 400°.
Combine large eggs and egg whites and Asiago cheese. Salt and pepper to taste. Set aside.
Remove the stems from the kale then cut the leaves into thin 1/8th inch strips.
Heat a 10-inch skillet on low heat; melt 1 tbsp Smart Balance® Butter & Canola Oil Blend, then add the onions. Slowly cook the onions, stirring occasionally until the onions become translucent, about 8 to 10 minutes. Bring the heat up to medium and cook until the onions caramelize. Set aside on a dish.
Add the remaining 1 tbsp Smart Balance® Butter & Canola Oil Blend and kale and sauté until wilted, about 4 to 5 minutes. Season with salt and pepper.
Reduce heat to low; pour eggs and onions into the skillet, mix well to blend. Reduce heat to low and cook until the edges set, about 6 to 8 minutes. Once the bottom and edges set, place in the oven and bake until completely set through, about 8 minutes.
Cut into wedges and serve.
Number of Servings: 6
Nutrition per serving
Saturated Fat 3g
Poly Fat 1g
Mono Fat 3g
Trans Fatty Acid 0g
Dietary Fiber 2g