Prep Time 30 min
Cook Time 10 Min
Servings 8 servings
Difficulty Easy

Ingredients

  • 8 large eggs
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 tbsps. chopped cilantro
  • 1/4 cup Crisco® All-Vegetable Shortening
  • 2 cups finely chopped kale
  • 1 cup fresh or frozen corn kernels
  • 1/4 cup thinly sliced green onion
  • 2 jalapeño peppers
  • 1 tbsp. minced garlic
  • Salsa and sour cream

Directions

  • Step 1

    HEAT broiler to HIGH. Whisk eggs, salt and black pepper in large bowl until blended. Stir in cilantro. Set aside.

  • Step 2

    HEAT shortening in 10-inch oven-safe skillet over medium heat. Add kale, corn, green onion, jalapenos and garlic. Cook 5 minutes, stirring occasionally. Pour egg mixture over vegetables in skillet. Cook and stir 1 to 2 minutes or until eggs are partially set. Smooth top surface with spatula.

  • Step 3

    BROIL 4 to 5 inches from heat, 1 to 2 minutes or until top begins to brown. Serve with salsa and sour cream, if desired.

Serving size
(1/8 of recipe)

  • Calories 160
  • Calories from Fat110g
  • Total Fat 12g
  • Saturated Fat 8g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 185mg
  • Sodium 370mg
  • Potassium 0mg
  • Total Carbohydrates 5g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet