“Grains” and Greens Breakfast Bowl
Sautéed spinach and kale wilt in the heat as red pepper flakes flare up for a kick in this breakfast bowl Cauliflower rice fills you up without the carbs, while eggs bring the protein, choline and zinc for our nutrients of the month.
Serves: 4
Prep Time: 5 min.
Cook Time: 10 min.
Total Time: 15 min.
Ingredients
8 pasture-raised eggs
½ teaspoon sea salt
½ teaspoon black pepper
2 tablespoons avocado oil or olive oil
2 cups cauliflower rice
4 cups kale, or leafy green of choice
½ teaspoon red pepper flakes
2 cloves garlic, minced
1 tablespoons chives
Instructions
In a medium bowl, whisk together eggs and salt. Set aside.
Preheat a large pan over medium heat with oil. Add cauliflower rice and leafy greens and cook until beginning to wilt, 3-4 minutes for spinach and 6-8 minutes for kale. Add red pepper flakes and garlic and cook just until garlic is fragrant, 30 seconds to 1 minute.
Remove rice and greens from the pan and divide among plates. Add eggs to the same pan and cook - pulling, lifting, and folding - until thickened and no visible liquid remains. Top each plate with the eggs and top with a pinch of chives and black pepper.
Notes:
Make a large batch for the week and store cooled in an airtight container.