Preparation time: 10 minutes
Cooking time: 15 minutes
1 tsp. ground turmeric
1 tsp. mild curry powder
20g kale, roughly chopped
5g parsley, finely chopped
1 tsp. extra virgin olive oil
A handful of button mushrooms, thinly sliced
½ bird’s eye chili, thinly sliced
Add Rooster Sauce for flavor and seed mixture as a topper.
Mix the curry and turmeric powder, then add a little water until a light paste
Steam up the kale for 2–3 minutes.
Get the oil heated on medium heat in a frying pan and fry the chili and
mushrooms for 2–3 minutes until they are brown and are softened.
Add the eggs and spice paste, cook over medium heat, add the kale, and
continue cooking over medium heat for a further minute. Finally, add the
parsley, mix well, and serve.
Calories: 256 kcal
Protein: 16.97 g
Fat: 18.22 g
Carbohydrates: 6.21 g