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Kale and Egg Scramble

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15min

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2 servings

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This nutritious and flavorful kale and egg scramble is a perfect way to start your day. Tender kale leaves are sautéed with garlic and combined with fluffy scrambled eggs, creating a satisfying and wholesome breakfast. Packed with protein, fiber, and essential nutrients, this dish will keep you energized and full throughout the morning.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Whisk the eggs

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

2
Prepare the kale

Remove the stems from the kale and roughly chop the leaves.

3
Mince the garlic

Peel and mince the garlic cloves.

4
Sauté the kale

Heat the olive oil in a large non-stick skillet over medium heat. Add the minced garlic and red pepper flakes, and cook for 30 seconds until fragrant. Add the chopped kale and cook, stirring occasionally, until wilted and tender, about 3-4 minutes.

5
Cook the eggs

Pour the whisked egg mixture into the skillet with the kale. Using a spatula, gently push the eggs around the pan, creating large, soft curds. Continue cooking until the eggs are set but still slightly moist, about 2-3 minutes.

6
Serve

Divide the Kale and Egg Scramble between two plates and serve immediately.

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