Recipe of the Week: Kale & Mushroom Scramble

Breakfast or breakfast for dinner. This quick savory egg scramble can satisfy all appetites anytime of the day!



  • 1 egg
  • 3 egg whites
  • 1/8 tsp salt
  • 1/2  clove of fresh garlic, minced
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 1/2 tsp oil
  • 1/2 cup fresh mushrooms, sliced
  • 1/4 cup onion, diced
  • 1 cup fresh kale, thinly sliced


  1. Beat egg, egg whites, nutmeg, salt, and pepper in small bowl.
  2. Heat oil in large nonstick skillet over medium heat. Add onions, garlic, and mushrooms, cook about 5 minutes until tender.
  3. Place kale in skillet and cook just until wilted.
  4. Stir in egg mixture; as eggs set, lift edges.
  5. Cook until egg mixture sets, 10-15 minutes. Serve immediately.
    Optional: Select from grated zucchini or carrot, fresh chard, potatoes, parmesan cheese, low fat cheddar, fresh tomato, get creative! 

Sarena C Glenn RD, LDN, MS – Market Dietitian





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