This breakfast-for-dinner fried egg skillet is a no-brainer alternative to takeout when you’re rushed.
Loading kale into this quick dinner recipe provides some calcium as well as vitamins and fiber.
Serve with whole-grain toast and simple tomato aioli for a weeknight dinner that’s ready in 20 minutes.
Heat oil in a large nonstick skillet over medium-high heat.
Transfer to a serving platter or divide among 4 plates.
Crack eggs into the pan and sprinkle with the remaining pinch of salt and pepper.
Cook for 1 minute.
Cover and cook until the whites are just set, about 1 minute more.
Top the kale with the eggs and serve with the aioli and the toast.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
