Scrambled eggs with cavolo nero and pecorino

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Tuscan kale80 g
• Pecorino10 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1

Contains: gluten, lactose, eggs,

In season: October – February

Method

1. Wash the cavolo nero, strip the leaves from the tough central rib and cut them into thin strips; crush the garlic clove, leaving it whole.
2. Heat the oil in a non-stick frying pan over medium heat with the garlic, add the cabbage and a splash of water, cover and braise for 6 minutes, until tender.
3. Meanwhile beat the eggs and egg white and put the wholemeal bread on to toast.
4. Remove the garlic, lower the heat, pour the eggs over the cabbage and stir with a spatula for 2–3 minutes, until creamy.
5. Turn off the heat, finish with the grated pecorino (it replaces the salt) and serve with the toast.