NUTRITION INFORMATION: Amount for 1/3 of Recipe: Calories: 427, Total Fat 23g, Saturated Fat: 6.3g, Sodium: 500mg, Cholesterol: 376mg, Total Carbohydrate: 34g, Dietary Fiber: 4g, Sugar: 6g, Protein 23g
1. For crunchier kale: If you want the roasted kale to be more like chips, bake the kale on the baking sheet for 4 to 5 minutes first before adding the eggs.
2. I don’t like eating kale stems. I usually remove the leaves from the stems before chopping them up to smaller pieces.
3. If you want your eggs to look like the ones in my photos, separate the egg whites from the yolks when you crack the egg. Make sure the egg whites go inside the hole first. Then, gently lay the yolk on top of the whites.