Mediterranean Breakfast Kale Rice Bowl
Ingredients - 3 cups cooked basmati rice - ¼ cup jarred, sun-dried tomato pesto sauce - 1 teaspoon oil - 2 cups kale leaves, thinly sliced - ½ cup jarred,
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Ingredients
- 3 cups cooked basmati rice
- ¼ cup jarred, sun-dried tomato pesto sauce
- 1 teaspoon oil
- 2 cups kale leaves, thinly sliced
- ½ cup jarred, roasted red bell pepper strips
- 8 large eggs, well beaten
- ½ cup fresh basil, thinly sliced + more for garnish
- 2 ounces soft goat cheese, crumbled
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