MAKES 2 SERVINGS • PREP TIME 10 MINUTES • COOK TIME 5 MINUTES
You know the feeling: it’s late, you’ve had a long day, you’re a tad hungry, but you’re really not up for anything more than a kitchen drive-by. What’s easy, fast, tasty and healthy? Scrambled eggs! Here’s the key to success: cook your eggs low and slow and they’ll come out perfect (ignore this advice at your own rubbery egg peril). Heat the pan first, drizzle in oil or melt the butter or ghee, then turn down the flame and pour in the eggs (sometimes I even take the pan off the flame for the egg-pouring and initial whipping phase). Do it right and your eggs will have that perfect velvety feel.
4 organic eggs
1/4 teaspoon sea salt
1 teaspoon turmeric (optional)
1/4 teaspoon freshly ground pepper
1 tablespoon water
2 teaspoons olive oil
1 cup kale, stemmed and chopped into bite-sized pieces
In a medium bowl, crack the eggs, then add the salt, turmeric, pepper, and water and beat well with a whisk or fork until the egg mixture becomes foamy.
Heat a 10-inch skillet over medium heat, then add the olive oil. When the olive oil begins to shimmer, add the egg mixture and turn down the heat to medium-low. Add the eggs to the pan and cook, stirring frequently with a wooden spoon. After a minute or two, the eggs will begin to form curds. Add the greens and keep stirring continuously until the eggs are soft and shiny. Remove the mixture from the heat and serve immediately.
COOK’S NOTE: Keep in mind that the eggs continue to cook in the hot pan, so remove from the heat 30 seconds before you think you should to prevent over-cooking.
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009, 2017 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA
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