• prep: 10 min
  • cook: 10 min
  • total: 20 min
Print Save
  • servings:
  • Summary

    If you'd like to have this as a "quick" breakfast, cut your leeks and kale the night before. In the morning, turn on the oven, sauté, and bake.

    Ingredients

    • 2 tablespoons unsalted butter or ghee
    • 1/2 bunch kale, washed, patted dry, and chopped
    • 1 large leek, washed, and chopped
    • 1/4 cup heavy cream or coconut milk
    • 1/4 teaspoon Celtic sea salt
    • 4 large eggs

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 204 % Daily Value *
    • Total Fat: 22 g 34.37%
    • Saturated Fat: 14 g 70.4%
    • Trans Fat: 1 g %
    • Cholesterol: 64 mg 21.48%
    • Sodium: 10 mg 0.4%
    • Calcium: 23 mg 2.32%
    • Potassium: 32 mg 0.91%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.19%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 1 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 1 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 15.92%
    • Vitamin C 0.3%
    • Vitamin D 4.73%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE