Ingredients
Units
Scale
- 4 cups broccoli, divided into medium-small florets
- 2 cups chopped kale
- 4 eggs
- 1/2 cup grated Parmesan
- Pinch of black pepper
Instructions
- Warm the oil: Heat some cooking oil in your skillet. We recommend avocado oil for its high smoke point and minimal processing.
- Cook the broccoli: Stir-fry the broccoli florets briefly, then add 1/2 cup of water. Toss and wait for the broccoli to absorb the water. Add another 1/2 cup of water and cook until the broccoli is bright green and still slightly al dente.
- Add kale: Toss in the chopped kale and let it soften. Press the greens with a wooden spatula or the bottom of a cup to crush them a bit.
- Add Parmesan: Sprinkle a generous handful of grated Parmesan over the vegetables. You can skip adding extra salt, as the Parmesan adds a salty, umami flavour.
- Add eggs: Create wells in the broccoli mixture and pour an egg into each well. Repeat until all eggs are added.
- Cook: If using a cast iron skillet, cover it with a lid and cook for about 15 minutes, or until the egg whites are set. For a portable camping pan, let the eggs sit briefly, then carefully toss once.
- Finish: Sprinkle with ground black pepper for an extra kick. Serve immediately.
- Prep Time: 5
- Cook Time: 20