Kale Saute topped with Egg and Goat Cheese

Course Entree
Cuisine Ecclectic
Prep Time 3 minutes
Cook Time 12 minutes
Servings 1
Calories 292 kcal
Author Robin Gagnon


  • 8 slices of low fat pepperoni
  • 1/4 cup diced sweet onion
  • 1/4 cup cooked wheat berries
  • 1 cup lightly steamed kale snugly packed
  • 1 large egg
  • 1 oz. goat cheese


  1. Place non-stick pan over med heat.
  2. Julienne the pepperoni. Add the pepperoni and onions to pan. Stir regularly.
  3. Once the onions are starting to soften add the wheat berries.
  4. After the peperoni is crisp and onions are starting to brown at edges, add the kale, and saute for a few more minutes.
  5. Plate the kale saute, then shut off burner, coat pan with non-stick cooking spray, and gently drop in egg. Cover and cook to preferred doneness.
  6. Spread crumbles of the soft goat cheese over the kale, then top with cooked egg.
Nutrition Facts
Kale Saute topped with Egg and Goat Cheese
Amount Per Serving
Calories 292 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Protein 21g 42%
* Percent Daily Values are based on a 2000 calorie diet.