Description
A simple yet flavorful one-pan meal featuring crispy kale and a perfectly cooked egg. Ideal for busy mornings or solo dinners, this dish is quick, satisfying, and endlessly customizable.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 2 packed cups kale leaves, chopped
- Pinch of salt
- Freshly ground black pepper, to taste
- 1 large egg
- Pinch of red pepper flakes (optional)
- 1 tablespoon grated parmesan cheese (optional)
Instructions
- Place a small skillet over medium heat and let it preheat.
- Add olive oil and swirl to coat the pan.
- Add chopped kale to the skillet. Season with garlic powder, salt, and black pepper.
- Press the kale down and create a shallow well in the center.
- Crack the egg into the well and reduce heat to medium-low.
- Cover the skillet with a lid or foil and cook for 4 to 6 minutes until the egg white sets and the yolk remains runny.
- Sprinkle with red pepper flakes or parmesan if using.
- Serve hot, either directly from the skillet or on a plate.
Notes
- Use baby kale for a faster cook time and more tender bite.
- Make sure the kale is completely dry before cooking to ensure crispiness.
- Add a splash of water and cover to steam the egg gently.
- Pair with toasted bread for a more filling meal.
Nutrition
- Serving Size: 1 skillet
- Calories: 260
- Sugar: 1g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 185mg