Crispy Kale and Egg Skillet for One
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Why is breakfast either a frozen waffle or a 20-ingredient affair that’s totally unattainable on a weekday? We need an in-between option, something that’s low-effort but nutritious…something like Chanie Apfelbaum’s crispy kale and egg skillet for one, from her cookbook Totally Kosher. It’s a six-ingredient recipe, and that’s including salt.
“I love me some crispy kale chips,” she writes “especially when baked with nutritional yeast for a cheesy flavor. So I turned it into a breakfast dish because…#putaneggonit makes everything better! This recipe easily doubles to serve more.”
Excerpted with permission from Totally Kosher Copyright © 2023 by Chanie Apfelbaum. Photographs copyright © 2023 by Chanie Apfelbaum. Published by Clarkson Potter, an imprint of Random House.
Ingredients
1 tablespoon extra-virgin olive oil
2 cups curly kale, stems removed
Kosher salt
½ cup shredded mozzarella
2 extra-large eggs
Sriracha, to taste
Directions
1. In a 10-inch nonstick skillet over medium heat, heat the olive oil. Add the kale and cook about 5 minutes, or until wilted. Season with salt.
2. Sprinkle the mozzarella around the pan, filling in the nooks and crannies with cheese (these will crisp up while the eggs cook).
3. Using a wooden spoon, make two wells in the mixture. Crack the eggs into the wells. Cover the skillet with foil or a lid and cook over medium heat about 3 minutes, or until the egg whites are set but the yolks are still runny.
4. Drizzle sriracha over the eggs and kale, and eat straight from the skillet.
463 calories
37g fat
5g carbs
28g protein
2g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.