Description
A quick, hearty breakfast bowl that will give you good morning energy.
Ingredients
Units
Scale
- 2 Eggs
- 1 cup Kale, chopped
- 1 tsp butter
- 1 tbsp Basil Pesto (I used store-bought)
- 1 cup, ready-to-heat grain pack (I love Whole Foods 365, or Tru Roots, but any “quick cook” pack will do!)
Instructions
- Roughly chop your kale, and set aside.
- Cook the grain of your choice according to package instructions.
- In a separate pan, spray your pan with nonstick spray and cook your eggs however you like them. I went for an over-medium egg (jammy center, set whites). Season with cracked black pepper. Then add kale to the pan, and let cook until wilted.
- Add pesto sauce to the pan, and cook until your eggs are done to your liking.
- Assemble everything in a bowl with the cooked grain at the bottom, topped with the eggs and Kale and pesto sauce.
- Enjoy!
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Diabetes-Friendly
Nutrition
- Serving Size: 1 Bowl
- Calories: 488
- Sugar: 4.5 g
- Sodium: 286 mg
- Fat: 21.7 g
- Saturated Fat: 6.8 g
- Carbohydrates: 42.7 g
- Fiber: 16.4 g
- Protein: 32.1 g
- Cholesterol: 382.2 mg
Keywords: Breakfast bowl
