Monday, 13 May 2013

Scrambled Eggs with Roasted Tomatoes and Crispy Kale

Wheat Free Breakfasts, eggs tomatoes and kale



Ingredients

3 eggs
Butter or ghee
10 to 12 cherry tomatoes
generous handful of kale
salt and pepper to taste


Method



Eggs
Although many people these days use a microwave for scrambled eggs, they taste so much better when they are cooked in a pan!

Just melt a little butter (or ghee if you are doing the Whole 30). Beat the eggs in a bowl and then pour them into a saucepan. Use a medium heat and keep stirring them with the whisk. Remove from heat when they almost at the consistency that you like to eat them (they do continue to cook for a bit).

Tomatoes
Coat the tomatoes in a fat of your choice (ghee or avocado oil are my choices), place in a baking tray in an oven at 200ºC for about 15 mins

Crispy Kale
Coat the kale in an oil of your choice (make sure it is well covered or it will burn) and place in a baking tray in an oven at 200ºC for 10 - 15 mins