Kale and Egg Breakfast Sandwich

Coat a round microwave-safe container with cooking spray.

In a small bowl, use a fork to combine the buckwheat flour, baking powder, salt and 2 of the eggs. Transfer to the container and microwave until a toothpick inserted into the bread comes out clean, about 90 seconds.

Let sit in the container for a few minutes to set. Turn out and slice into 8 pieces.

Heat the olive oil in a skillet over medium heat. When the oil is warm, add the kale and cook until just wilted, about 2 minutes.

Place a nonstick skillet over medium-low heat. Whisk together the remaining 4 eggs, add to the pan and gently stir with a silicone spatula the entire time the eggs are cooking. Remove from the heat before the eggs become completely dry and rubbery, about 3 minutes.

Toast the slices of bread either in a toaster or in a dry skillet over medium heat. Sandwich the kale and eggs between 2 pieces of bread. Season to taste with pepper.

Tip: Add some garlic to your kale for an extra punch of flavor.

PER SERVING
238 calories / 12g fat / 14g protein 21g carbohydrates / 4g fiber

Excerpt from "Rocco's Healthy + Delicious: More than 200 (Mostly) Plant-Based Recipes for Everyday Life" by Rocco DiSpirito. Copyright © 2017 by Rocco DiSpirito. Used with permission by HarperCollins Publishers. All rights reserved.