Avocado and Egg Breakfast Meal Prep

YIELD: 4 SERVINGS

 INGREDIENTS:

• 1/2 cup brown rice
• 6 large eggs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes, optional
• 4 cups chopped kale
• 1/4 cup freshly grated Parmesan
• 1 avocado, halved, seeded, peeled and sliced

DIRECTIONS:

1. In a large saucepan of 1 cup water, cook rice according to package instructions; set aside.
2. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
3. Heat olive oil in a large skillet over medium high heat. Add garlic and red pepper flakes. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in kale until wilted, about 5-6 minutes. Stir in Parmesan.
4. Place rice, eggs, kale and avocado into meal prep containers.

NUTRITION: 350 calories per serving; 20 g carbs, 6 g fiber, 2 g sugar; 16 g protein, 24 g fat