Saturday, July 07, 2007


Prep and Cook Time: 20 minutes

  • ½ medium onion, minced
  • 4 medium cloves garlic, chopped
  • ¼ lb ground lamb or turkey
  • 2 + 1 TBS chicken broth
  • 3 cups rinsed and finely chopped kale, (stems removed)
  • 2 whole free range chicken eggs
  • 3 egg whites
  • salt and black pepper to taste


  1. Preheat broiler on low.
  2. Heat 1 TBS broth in a 9-10 inch stainless steel skillet. Healthy Sauté onion over medium heat, for about 3 minutes, stirring often.
  3. Add garlic, ground lamb or turkey, and cook for another 3 minutes on medium heat, breaking up clumps.
  4. Add kale and 2 TBS broth. Reduce heat to low and continue to cook covered about 5 more minutes. Season with salt, pepper and mix.
  5. Beat eggs, season with a pinch of salt and pepper, and pour on top of mixture evenly. Cook on low for another 2 minutes without stirring.
  6. Put under broiler in middle of oven, about 7 inches from the heat source, on low, so it has time to cook without the top burning. When it gets firm it is done, about 2-3 minutes.

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