Brunch

Kale and Spinach Veggie Scramble is for Breakfast.

Kale and Spinach Veggie Scramble takes 20 minutes to prepare.

Kale and Spinach Veggie Scramble takes 5 minutes to cook.

Kale and Spinach Veggie Scramble makes 1 servings.

The ingredients for Kale and Spinach Veggie Scramble are:

2 cup Marketside Baby Kale & Spinach Blend (baby kale, baby spinach, red & green chard, fresh arugula)
.25 cup, pieces or slices Mushrooms, fresh
.25 cup, chopped Peppers, sweet, red, fresh
.25 cup, chopped or sliced Tomatoes, red, ripe, raw, year round average
.25 cup, chopped Onions, raw
.25 tsp Garlic
2 large Egg, fresh, whole, raw
.25 cup, shredded Cheddar Cheese

Here is how you make Kale and Spinach Veggie Scramble:

Toss Spinach/Kale blend with mushrooms, spritz with cooking spray if desired. Cover, cook on medium heat on stove-top in frying pan until kale and spinach are thoroughly cooked and mushrooms are tender. Add peppers, tomatoes, onions, and garlic. Cook until the juices are bubbling. Add 2 whisked eggs, mix together well. Stir until eggs are cooked completely. Turn off heat, add cheese to top, let melt. Serve hot. Serving Size: Makes 1 servingNumber of Servings: 1Recipe submitted by SparkPeople user OBIONE686.

The nutritional information for Kale and Spinach Veggie Scramble is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 309.7

• Total Fat: 19.3 g
• Cholesterol: 401.9 mg
• Sodium: 351.7 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 3.2 g
• Protein: 22.4 g

Kale and Spinach Veggie Scramble is Spanish cuisine.

The dietary needs meet for Kale and Spinach Veggie Scramble is Vegetarian