Italian Sausage + Kale Scramble
Sometimes it’s hard to add veggies to your breakfast. The best way to do it is to mix it in with other food and let it absorb the flavors! With kale, I find that if you let it cook enough the texture is SO much better, and the bit of fat from the sausage really makes it more flavorful.
With this recipe, you can definitely customize it to fit you best! More or fewer potatoes. Egg whites to increase lean protein. Add in other veggies like bell peppers and onion. Take out the ricotta. I just used what I have in my kitchen, but that’s really the beauty of a scramble!
INGREDIENTS:
4-6 small sized potatoes
1 tbsp olive oil
1/2 lb chicken Italian sausage
3 eggs
1 tbsp ricotta cheese
1/4 tsp garlic powder
large handful of kale
salt + pepper, to taste
INSTRUCTIONS:
Heat up olive oil in a large skillet on med-high heat. Add in potatoes and cook for 6-8 minutes until they start to get tender. Mix in garlic powder.
Remove sausage from casing and add into potatoes (I used uncooked sausage). Cook thoroughly, about another 6-8 minutes or so.
Meanwhile, I scrambled my eggs separately and added ricotta in at the end to make them creamy.
Add kale to sausage and potatoes and cover for 3-5 minutes, or until kale has wilted. Add eggs and combine. Season with salt and pepper, add in red pepper flakes for an extra kick!
This could be 2 large servings (macros below) but of course with substitutions and different amounts of potatoes, eggs, etc. you can bulk it up a bit.
P: 27g
C: 45g
F: 22g
Created By: Emi Mraule, Nutrition Coach