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Protein Power Eggs with Mushrooms and Kale

Mike Lashbrook

"This protein power-packed breakfast is fairly easy to prepare and great for anyone on a healthy-eating, high-protein low-carb diet. You can sub just about any veg, like spinach, onion, tomato, etc."
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20 m servings 223 cals
Original recipe yields 2 servings

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a skillet over medium heat; cook and stir kale, mushrooms, salt, and pepper until until mushrooms are tender, 5 to 10 minutes.
  2. Whisk eggs, egg whites, and milk together in a bowl until frothy.
  3. Spray a non-stick skillet with cooking spray and place over medium heat; cook and stir egg mixture until cooked through, about 5 minutes. Transfer eggs to a plate and top with string cheese and kale mixture. Garnish eggs with Sriracha and parsley.


  • Cook's Note:
  • Salt-free seasoning can be used in place of the salt and pepper if desired.
  • Coconut oil can be used in place of the olive oil, if desired.

Nutrition Facts

Per Serving: 223 calories; 15.3 g fat; 7 g carbohydrates; 15.8 g protein; 197 mg cholesterol; 883 mg sodium. Full nutrition

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Easy, yummy, healthy. Will make again. Next time instead of dirtying 2 dishes after sauteeing the mushrooms and kale I'll add the eggs into that pan.