Ingredients
The following ingredients have 4 Servings
- Cooking spray
- 2/3 cup buckwheat flour
- 1 teaspoon baking powder
- pinch salt
- 6 eggs
- divided
- 1 tablespoon olive oil
- extra-virgin
- 10 ounces baby kale
- Pepper
Instruction
- Coat a round microwave-safe container with cooking spray
- In a small bowl, use a fork to combine the buckwheat flour, baking powder, salt and 2 of the eggs
- Transfer to the container and microwave until a toothpick inserted into the bread comes out clean, about 90 seconds
- Let sit in the container for a few minutes to set
- Turn out and slice into 8 pieces
- Heat the olive oil in a skillet over medium heat
- When the oil is warm, add the kale and cook until just wilted, about 2 minutes
- Place a nonstick skillet over medium-low heat
- Whisk together the remaining 4 eggs, add to the pan and gently stir with a silicone spatula the entire time the eggs are cooking
- Remove from the heat before the eggs become completely dry and rubbery, about 3 minutes
- Toast the slices of bread either in a toaster or in a dry skillet over medium heat
- Sandwich the kale and eggs between 2 pieces of bread
- Season to taste with pepper
- Tip: Add some garlic to your kale for an extra punch of flavor
- PER SERVING 238 calories / 12g fat / 14g protein 21g carbohydrates / 4g fiber Excerpt from "Rocco's Healthy + Delicious: More than 200 (Mostly) Plant-Based Recipes for Everyday Life" by Rocco DiSpirito
- Copyright © 2017 by Rocco DiSpirito
- Used with permission by HarperCollins Publishers
- All rights reserved
