Winter Scrambled Eggs with Turkey, Kale and Quark

A hearty winter breakfast with creamy scrambled eggs, tender turkey strips, kale and quark that keeps you full for a long time. Thanks to the high protein content, it is ideal for cold mornings.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 4 pc Eggs
• 250 g Low-fat quark
• 150 g Turkey breast fillet
• 150 g Kale (frozen)
• 1 pc Onion
• 1 pc Garlic clove
• 1 tbsp Olive oil
• 2 pc Wholegrain bread
• 1 tsp Sweet paprika powder
• 1 pinch Nutmeg
• Salt
• Pepper
• 1 bunch Chives

Method

1. Peel the onion and dice it finely, finely chop the garlic clove.
2. Cut the turkey breast fillet into thin strips and season with salt, pepper and paprika powder.
3. Heat the olive oil in a non-stick pan, fry the turkey strips all over for 4 to 5 minutes until golden brown, then remove them from the pan.
4. Sweat the onion and garlic in the cooking fat until translucent, then add the frozen kale and cook until tender, stirring, for 5 minutes.
5. Whisk the eggs with the quark and season with salt, pepper and nutmeg.
6. Pour the egg mixture into the pan with the kale and let it set to a creamy consistency over medium heat for 3 to 4 minutes, stirring constantly.
7. Fold in the turkey strips and heat through briefly.
8. Finely snip the chives, sprinkle them over the scrambled eggs and serve with the wholegrain bread.