Kale & Pesto Scramble with Salmon & Plantains

8 ingredients · 25 minutes · 1 serving

INGREDIENTS

1/2 Plantain (large, green, sliced)

1 tsp Avocado Oil (divided)

Sea Salt & Black Pepper (to taste)

3 ozs Salmon Fillet

1/2 cup Kale Leaves (packed, stems removed and chopped)

2 Egg (whisked)

1 tbsp Pesto

1 tbsp Sauerkraut

DIRECTIONS

1. Preheat the oven to 375°F (190°C).

2. Add the plantain slices, half of the oil, salt, and pepper to the baking sheet. Toss to coat

and evenly spread out. Bake in the oven for 20 minutes, until fork-tender.

3. Warm the remaining oil in a pan over medium heat. Add the salmon fillet and cook for 10

minutes, breaking it apart as it cooks.

4. With the salmon still in the pan, add the kale to the pan and sauté for five minutes or until

wilted. Add the eggs, and scramble, mixing everything together, until cooked to your

desired doneness.

5. Mix the pesto into the egg mixture. Serve with the plantain slices and sauerkraut. Enjoy!

NOTES

Leftovers

Best enjoyed immediately, but can be refrigerated in an airtight container for up to two days.

Serving Size

One serving is equal to approximately one cup of scramble and 3/4 cup of plantain.

No Plantain

Use potato, sweet potato, or winter squash instead.