Nutritional Wisdom with Carly Pollack

Egg Scramble

2 eggs, whisked
1 tbsp ghee
4 oz ground turkey or breakfast sausage
1/2 medium yellow onion, diced
1/2 medium tomato, diced
1 cup fresh or frozen kale
1 dash sea salt
1 tsp black pepper
1/4 cup black beans, drained and rinsed
1 tbsp cilantro, chopped
1/2 medium avocado, sliced
2 tbsp salsa

Heat ghee or oil in a large sauce pan over medium heat. Add the onion and cook until tender. Add tomato and sausage and continue to cook, stirring often. Add the eggs and scramble until desired consistency is reached. Toss in the black beans and kale and saute' until the kale is wilted. Serve topped with salsa, avocado and cilantro and season with salt and pepper.

1 Serving