Breast Cancer Superfoods September 29 2016
According to researchers, eating food rich in carotenoids and lycopene, such as dark leafy greens like kale, and vibrant-colored fruits like tomatoes, respectively, can help reduce your risk for breast cancer.
Just so happens that those two ingredients are in one of my favorite quick-and-easy go-to foods – a Kale and Tomato Omelet:
What You Need:
- 3 cups of Kale, uncooked
- 1 cup of chopped Tomatoes
- 3 Eggs
- Olive Oil – to lightly coat the bottom of the pan
- Lemon Juice – 1 tablespoon
- Salt and Pepper – to taste
What You Do:
- Lightly coat the bottom of a large skillet with Olive Oil and turn onto medium heat.
- Add your 3 cups of uncooked Kale to the pan which, when cooked, withers remarkably. Kale can sometimes be bitter to the taste, so I like to temper that by adding in 1 tablespoon of Lemon Juice to cook with the Kale, a touch of Salt and, my preference, a good amount of Pepper.
- Let the Kale cook for 4-5 minutes until starting to get tender, then add in your 1 cup of chopped Tomatoes. Cook for about a minute, stirring occasionally.
- In a small bowl, crack and beat 3 Eggs. Because I like Pepper, I add more to my egg mixture.
- Pour the egg mixture into the skillet and cook for about 2 minutes, then flip, and cook a few more minutes. Chris makes this look a lot more polished than I do, keeping the omelet whole; I tend to “scramble”.
- Let eggs cook through and serve.