This vegan “egg” dish is perfect for those heart conscience people who need to watch their cholesterol. It is low carb and has a decent protein count. It is a nice change from your weekend bacon and eggs and also makes a nice dinner. Kale has recently been considered the new super food. Some of its benefits are cholesterol-lowering benefits, risk-lowering benefits for cancer, provides comprehensive support for the body’s detoxification system and anti-inflammatory benefits.


Low Carb Vegan “Eggs” with Kale and Mushroom Recipe

By kimmy Published: November 17, 2013

  • Yield: 1 Servings
  • Prep: 10 mins
  • Cook: 30 mins
  • Ready In: 40 mins

Calories: 208 | Fat: 19g | Protein: 3.2g | Carbs: 9g | Fibre: 2.5g | WW Points: 6



  1. Heat two teaspoons of coconut oil in a small non-stick skillet.
  2. In a small bowl, mix the chickpea flour with the water, scallion, and a couple pinches of black salt or regular sea salt and pepper.
  3. Add the mushrooms into the skillet, and let them cook for about five minutes.
  4. Add the remaining two teaspoons of coconut oil to the pan.
  5. Pour the chickpea/scallion mix into the skillet, and let it cook without touching it for 3-5 minutes, or until you see the perimeter begin to set.
  6. Sprinkle the kale into the skillet.
  7. Using a spatula, begin breaking the mix into smaller bite-size pieces.
  8. Heat the ‘eggs’ until they are cooked through.
  9. Salt and pepper to taste.