Scrambled Cajan eggs with Spinach and kale
This dish is packed full of protein and slow-release energy to get you through to lunchtime. Cajun spice ramps up the flavour and you can serve it with hot pepper sauce for an extra kick. For a bigger weekend breakfast, you could add grilled tomatoes or mushrooms on the side for options
Serves 2
310 calories per serving
INGREDIENTS
- 4 Large free-range eggs
- 75ml light cream alternative
- Sunflower oil spray
- ½ Red onion, diced
- 1 large green pepper, cored, deseeded and diced
- 40g kale, shredded
- 2 tbsp Cajun spice mix
- A handful of spinach leaves (50g)
- Sea salt and freshly ground black pepper
- Jamaican hot pepper sauce to serve (Optional)
METHOD
Crack the eggs into bowl, add the cream and season well with salt and pepper, whisk to combine
Add 6 sprays of oil to large non-stick frying pan and place over a medium heat. Add the onion and green pepper and cook for 3-4 minutes, until slightly softened.
Add Kale along with a splash of water and cook for 2 minutes. Now add the Cajun spice mix, a pinch of salt and spinach. Cook, stirring, for about a minute, until the spinach has wilted
Add another 6 sprays of oil to the pan. Pour in the whisked eggs and leave them to set for a few seconds, then gently stir them around until they are just cooked. You want them to remain soft and silky, so don’t over cook
Spoon the spicy mixture onto warmed serving plates. If you like it extra spicy, add a good dash of your favourite Jamaican hot spice
Coach Martin Gooden