I am a scrambled eggs kind of girl. I love it best with something green - and it’s often avocado and not kale that accompanies my scrambles.

This month I aimed to run 100 km and little did I know, I passed my goal last week. This breakfast was motivated from my dedication to consume as much vegetables as I can to build my body and get it as fit and as strong as it can be.

Someone once told me I eat a lot of Kale. I do. But I want to in this post highlight why. I used to eat a lot of spinach before thinking it’s super healthy for me. It is but spinach is oxalate dense and not good for me. I suffer from kidney stones and compared to spinach, kale has a fraction of oxalate than spinach. This is why I opt for it.

Did you know: Oxalate is an acid found in most plants. It’s not a nutrient that’s essential and too much of it can lead to kidney stones. I bet you’re thinking twice about those green smoothies and juices. Worse, high oxalate foods like spinach, celery, bran flakes, beets, nuts and nut butters can also affect the gut and slow down nutrient absorption.

Ingredients for 1 person

2 eggs

1 tsp olive oil

1 cup kale

salt and pepper to taste

Method

1. In a large pan, heat oil.

2. Beat eggs in a bowl and season well with salt.

3. Add chopped kale to the pan and fry it until it wilts.

4. Pour egg over the kale and with a spatula or spoon, stir until the egg is cooked.

5. Enjoy warm with fresh cherry tomatoes, toast and avocado.