1. Heat the chicken broth in a 9-10 inch non-stick skillet. 2. Saute the onion in the broth over medium heat for approximately 3 minutes, stirring frequently. 3. Add garlic, chopped turkey and cook for an additional 3 minutes on medium heat. 4. Add kale and reduce heat to low. 5. Continue to cook covered for approximately 5 minutes. 6. Beat egg substitute with salt and freshly ground black pepper. 7. Pour evenly over kale mixture. 8. Cover and cook on low heat until almost set, approximately 5 minutes more. 9. Sprinkle with mozzarella cheese. 10. Allow cheese to melt. 11. Cut in half and serve with muffins and fresh fruit for a very filling brunch. ---------------------------------------------------------------------------
Nutrition
Ingredients
