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How To Make Kale and Mushroom Breakfast Sauté: A Nutrient-Rich Morning Meal
This savory Kale and Mushroom Breakfast Sauté is packed with nutrients and flavor. It’s low in carbs, rich in fiber and protein, and makes a perfect base for a fried or poached egg on top.
Ingredients
- 1 tablespoon olive oil or ghee
- 1 clove garlic minced
- 1/2 small onion thinly sliced
- 1 cup mushrooms sliced (cremini, button, or shiitake)
- 3 cups kale stems removed and chopped
- Salt & pepper to taste
- Pinch of red pepper flakes optional
- 2 eggs fried or poached, optional for topping
- Shredded Parmesan or feta optional for garnish
Instructions
- Sauté Aromatics
- Heat olive oil in a skillet over medium heat.
- Add garlic and onion; cook for 2–3 minutes until fragrant and softened.
- Cook Mushrooms
- Add mushrooms to the pan. Sauté until browned and tender, about 4–5 minutes.
- Add Kale
- Stir in chopped kale. Cook for 2–3 minutes, stirring, until wilted but still bright green.
- Season with salt, pepper, and red pepper flakes (if using).
- Optional Eggs
- In a separate pan, cook eggs to your liking (fried or poached).
- Serve sauté topped with eggs and cheese, if desired.
Nutrition
Calories: 140kcalCarbohydrates: 8gProtein: 4gFat: 10gFiber: 2.5g