Frittata’s are a thing of the past for me, at least for the time being. I’m always in search of a new kind of breakfast – I’m sure you’ve heard this rant of mine before. I need a breakfast that’s interesting and not your normal scrambled eggs & bacon!

When I don’t have time to get my breakfast in at home, I normally end up at Starbucks. Their choices are certainly better than McDonald’s, but are still laden with carbohydrates. Their Spinach and Feta wrap was my inspiration for this dish, made healthier.


Get all your ingredients prepped – the kale, tomatoes, and garlic.

Add olive oil to a pan, and once it’s hot, add tomatoes and cook until warm and caramelization begins to occur.

Then the garlic a bit later, so it doesn’t burn.

The kale goes right on top. Use tongs to flip the kale over so it doesn’t get over-wilted. It may seem like too much kale, but don’t worry, it will reduce in size significantly!

This is what you’ll have! Divide this into two bowls.

Top the veggie mixture with some feta cheese.

Fry a couple eggs, seasoning them with smoked paprika, salt, and pepper to top the veggie mixture for a low carb, and nutritious breakfast! (Those yolks are good for you, folks! Read the article linked above for a completely thorough nutritional evaluation of the incredible edible egg.)

I hope you enjoy this as much as we did. Originally I had the idea that this would be for 4 people, but for two people, it turned out to be just fine, and very satisfying!

Sautéed Kale & Tomato Breakfast

1 Bunch Kale, washed, de-stemmed, and cut into bite size pieces
1 C. Grape Tomatoes, halved
1 Clove Garlic, minced
2 oz. Feta Cheese
4 Eggs, over Medium ( or however you like them)
2 Tbsp Olive Oil
¼ tsp. Smoked Paprika
Salt and Pepper to taste

Heat a sauté pan over medium heat, and add 1 Tbsp Olive Oil. When the oil begins to shimmer, add in the tomatoes and cook for a minute or two, until caramelization occurs and heated through. Add garlic and heat for another minute. Add in kale, and toss frequently, making sure to wilt the greens, but don’t burn them. Transfer the mixture onto two plates. Cook a total of four eggs done to your liking in the remaining olive oil – sprinkling them with smoked paprika, salt, and pepper as they cook. Place the eggs on top of the vegetable mixture, and serve with fresh berries.

Sautéed Kale & Tomato Breakfast Printable Recipe
Serves 2

Time To Table

Nutrition Info

Serving size:	2 eggs & half veggie mixture
Servings per recipe:	2
Calories:	359
Total Fat:	26g
Saturated Fat:	8.8g
Cholesterol:	455.2mg
Sodium:	683.2mg
Carbohydrates:	13.5g
Fiber:	2.9g
Sugars:	5.4g
Protein:	19.4g