Articles You May Find Interesting
My hometown, Washington, D.C., is a true melting pot. The area attracts more foreigners than most other American cities. We have immigrants from El Salvador, Guatemala and other Central and South...
Let’s be honest: Weight loss is often the main motivation for many people on pretty much any diet or fitness plan. And, for the most part, that’s fine. After all, trying to hit a target weight can be...
If you’ve gone through this eight-week program, give yourself a very big hand! I’m sure you’ve seen significant changes in endurance and strength, and maybe even to your body. Even if you haven’t...
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