Black Bean, Kale & Scrambled Egg Skillet

Black Bean, Kale & Scrambled Egg Skillet

A delicious high protein meal after a workout also makes for a great leisurely breakfast. Cooked stovetop in one pan with aromatics, we top with a few slices of avocado and lime and serve with quinoa for an excellent vegetarian friendly one-pan entrée.

Serves: 4

  • 4 eggs
  • 1-15 oz can black beans, rinsed and drained
  • 1 bunch of organic kale, rinsed and torn into bite-size pieces
  • ½ onion, thinly sliced
  • ½ lime, juiced
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt & freshly ground pepper

1.Preheat oven to 300 degrees.

  1. Place large cast iron pan over medium high heat and drizzle with olive oil. Add the onions to the pan and sauté for a few minutes until they begin to turn translucent. Add the salt and pepper and stir to coat.

3.Add black beans. Stir to mix. Add kale, mix, reduce heat to medium and cover. Let cook for 2-3 minutes, then uncover and stir. If it’s feeling a bit too dry at this point, drizzle a little more olive oil.

  1. Make 4 evenly spaced indentations in the vegetable-bean mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 10-15 minutes.
  2. Drizzle with lime and serve with avocado slices, hot sauce, cilantro, quinoa and plain Greek yogurt if desired.

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