- 6 cups organic kale, stems removed & chopped
- Himalayan or sea salt & pepper
- 2 tbsp avocado oil
- 5-6 free range whole eggs
- 3 tbsp sun-dried tomatoes, chopped
- optional - freshly grated parmesan or raw cheddar cheese
- optional - organic olive oil cooking spray
- sheet pan
- large mixing bowl
- Preheat oven to 375F.
- Using 1/2 tbsp avocado oil or organic olive oil spray, coat your sheet pan and set aside.
- Combine the chopped kale, 2 tbsp avocado oil, salt and pepper in your mixing bowl. Massage the kale with your hands for about 1 minute until it’s completely coated. DO NOT MISS THIS STEP. The kale “lovin” will make a big difference!
- Spread the kale on the coated sheet pan and make 5-6 holes in the layer of the kale for your eggs.
- Separate the egg and lay the egg white in the hole 1st. Then lay the egg yolk on top of the egg white. Repeat with the remaining eggs. If you like your eggs more scrambly and aren’t worried about the presentation, then you can just crack and lay the eggs without separating the whites from the yolk.
- Place the sheet pan in the oven and bake until the egg white is firm. (Minimum 5 minutes). Then continue cooking until the egg reaches your desired consistency. I like my yolks a little runny, so I let them cook for 8 minutes total. Maximum cook time should be 10 minutes.
- Remove the sheet pan from the oven and top with sun-dried tomatoes. Optional – sprinkle with grated cheese. Serve immediately!
Rest day – enjoy with diced avocado.
Training day – enjoy with a side of diced sweet potatoes or slice of gluten free bread.
*If you have leftovers and don’t mind re-heated eggs, then store in an airtight container in the fridge. Cooked eggs will keep for 4-5 days. Re-heat on low for less than 30 seconds. These were so good, I even ate them cold!
Approximately 120 calories per serving
~1/4 palm protein, 1 thumbs fat)
Calories may vary depending on brand of ingredients and substitutions.
Approved for Ketogenic, Whole 30, Paleo, Gluten Free & Vegetarian lifestyles.