To Flop, or not to flop? I ask myself this every time I make another (terrific) Kale Egg because part of the beauty is you can be extra lazy and merely crack an egg or two over your wilted kale and onion and ignore it until done. You can also flop it over into a prettier, contained semi-circle if you need to feel like you've accomplished something while sipping your coffee... which I do, sometimes.
So this is a fast favorite; I love it for a quick protein breakfast or snack. It's less work than an omelet and does not contain cheese. Though you could certainly add it--go with Feta--this version nods to Mediterranean flavors with dollops of Greek yogurt and tahini and a smattering of sesame seeds.
And I take full responsibility for all feelings of healthy, pat-yourself-on-the-back smugness that may arise from this deliciously quick meal. Just look at that half-moon of golden goodness. Now, go.
Notes: Olive oil is garlic-infused extra-virgin.
MEDITERRANEAN KALE EGG
Ingredients: 2 eggs, one big handful of chopped kale (a cup or so), two sliced green onions, 1 tbsp. olive oil (plain or garlic-infused), sea salt and pepper to taste, 1/4 tsp. paprika, 1/2 tsp. sesame seeds (or sesame seed blend), 2 tbsp. Greek yogurt, and 1 tbsp. tahini.
1. Heat the oil in a small nonstick pan on medium-high heat. Add green onion and cook for about 2-3 minutes. Add kale, salt, pepper, and paprika.
2. Continue to cook for 3 minutes until the kale has wilted down to about half of its size. Gather the kale in the middle of the pan.
3. Beat the eggs and pour over the kale. Cook for 4-5 minutes without disturbing, except lift the egg's edges and tilt the pan to let the uncooked egg run underneath, once or twice.
4. Once the egg is done, flop it over to make a half-circle and place it on a plate. Add Greek Yogurt, tahini, and sesame seeds over the top.