Scrambled eggs with sautéed kale, garlic and cherry tomatoes
1 teaspoon of butter or olive oil
1 clove of chopped fresh garlic
1 cup of ripped up kale leaves
½ cup of halved cherry tomatoes
Dash of cumin
Salt and pepper to taste
In a bowl, whisk the scrambled eggs and set aside.
In a medium fry pan, melt a small about of butter or olive oil.
Add chopped fresh garlic until you can smell the aroma, then add the ripped kale leaves.
Once the kale leaves are wilted, add the halved cherry tomatoes and cook until soft.
Add a dash of cumin, and stir.
Add the scrambled eggs, reduce heat and allow to curdle until desired texture (approx. 5 minutes)
Add salt and pepper to taste and enjoy!
Watch The Marilyn Denis Show
Daily at 10am ET on CTV
Super spinach pancakes
By Jamie Oliver
Spanish deviled eggs with tuna
By Vanessa Gianfrancesco
Burrata with crispy pancetta and quick sautéed tomatoes
By Mary Berg
Cavatelli with rapini
By Rodney Bowers
Caprese stuffed avocado drizzled with balsamic glaze