... Saute a bag of kale sprouts in extra virgin olive oil, salt and garlic powder. When they begin to soften, add a container of sliced Portobello mushrooms and stir on med high heat for two minutes. Add half a bag of spinach leaves and stir til they begin to wilt. Push everything to one side of the wok or skillet and pour two containers of quick eggs on the empty side. Stir the eggs until they begin to firm up and slowly mix everything together... When the eggs are firm, spread the other half of the spinach over the top and sprinkle a container of fat free crumbled feta cheese over top. ... Turn off the heat and cover. When the spinach has wilted, its ready to serve. Plate as you see fit!! Enjoy!
Posted on: Thu, 22 Jan 2015 05:45:23 +0000
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