Articles You May Find Interesting
Take a step back in time and revisit the days of step aerobics. Look around your house for a step that suits your fitness level: a foot rest, the first step on the staircase, or even the curb outside...
Exercise intensity is a reflection of how hard your heart, lungs and muscles are working. It’s also about how hard you perceive the exercise to be. For instance, walking a treadmill at 3.8 miles...
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...
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