Sunday Breakfast

I admit, I used frozen kale but never-the-less it was still a tasty, quick, nutrition packed breakfast. I started out with a slice of whole grain fiber toast, then I sauteed some kale with garlic salt and pepper, I think almost any green would work here like spinach, mustard or beet greens. Then I mixed the sauteed greens with some skim ricotta that I had left over from making ravioli yesterday. In the same pan I sauteed the greens in I added about a teaspoon of olive oil and dropped an egg in. I cooked the egg over easy so that the yoke was nice and runny. A poached egg would also be perfect on this lovely dish but I'm too scared to make them.