Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories312.2 kcal (16%)
Total Fat15.6 g (22%)
Carbs31.7 g (12%)
Sugars11.3 g (13%)
Protein15.7 g (31%)
Sodium1054.4 mg (53%)
Fiber9.1 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. In a 9-inch skillet, heat about 2 tablespoons of olive oil over medium heat. Add the onion and zucchini with a pinch of salt. After about 5 minutes, once they’ve softened a bit, add the green chilies. Let that mixture simmer together for another few minutes. Then add the green chili enchilada sauce and kale and cook for another 2 minutes or so.
Step 2
2. Once the kale is just slightly wilted, make 4 small wells in the pan. Crack the eggs into the wells and cover the pan. Let the eggs cook for about 5 minutes, just until the whites are cooked through.
Step 3
3. Serve with refried beans and warm corn tortillas.
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