Eggs, Kale, and Tomatoes are key ingredients for a nutrient dense anti-inflammatory breakfast that is ready in 10 minutes. Its is easy to make and absolutely delicious. I encourage you to use organic produce and free range eggs to make this meal. It is a great way to start your day even if you’re short on time. This recipe will fuel your body with a good source of protein while healing it with anti-inflammatory foods. It’s also a breakfast that’s great for people eating low carb/keto diets. Here is the best part, it’s only 6 ingredients! Kale, cilantro, tomatoes, eggs, coconut oil, and turmeric. I add some sea salt and pepper as well so feel free to add your favorite seasoning. If you are vegan replace the eggs with tofu!
I really love how this recipe is a powerhouse of anti-inflammatory foods. Lets start with Kale, a leafy green vegetable that is high in fiber, vitamin c, iron, antioxidants, potassium, vitamin B6, and chlorophyll. Tomatoes are a major dietary source of the antioxidant lycopene, vitamin C, potassium, folate and vitamin K. Cilantro is a healing herb that is a good source of dietary fiber, vitamins A, C, E, K, calcium, iron, potassium, and magnesium. Cage-free organic eggs are an excellent source of protein, packed with B vitamins, all 9 amino acids, and minerals. Coconut oil is a great oil to heat, it’s a medium chain fatty acid and is loaded with health benefits. Turmeric is a healing spice that has been used in India for thousands of years. It is such a powerful anti-inflammatory that it matches the effectiveness of some anti-inflammatory drugs. ~ Isn’t that amazing! Every one of these ingredients (except the eggs) are strong anti-inflammatory foods, herbs, or spice.
Now if you are thinking Kale is not your thing I highly suggest you try it cooked in coconut oil. The sweetness of coconut oil cancels out the bitterness that may have turned you off from eating kale. If you are absolutely against kale, replace it with spinach. They’re both nutrient dense, anti-inflammatory leafy greens. Enjoy this delicious, simple, healing breakfast.
Sending love always,
Ginger & Greens
Eggs, Kale & Tomato Anti-Inflammatory Breakfast
This recipe is vegetarian, if you are vegan sub tofu and make a delicious tofu scramble. Feel free to add some avocado or roasted sweet potatoes to make a higher calorie breakfast.
1 cup organic kale
1/2 cup organic cherry tomatoes
1 tablespoon organic coconut oil
2 organic free-range eggs (vegans sub tofu)
1/4 cup cilantro (sub basil)
1/8 teaspoon turmeric
Optional ingredients- himalayan salt, pepper, red pepper, dried oregano, any herbs or spices you like.
- Sauté tomatoes in a teaspoon of coconut oil for a few minutes.
- Sauté kale in a teaspoon of coconut oil for 5 minutes.
- Add one teaspoon of coconut oil and cook your eggs as you like. I scrambled them with cilantro and turmeric. Sprinkle half of turmeric into eggs while cooking.
- Sprinkle sea salt(optional), pepper, and any other herbs and spices you enjoy!