Kale Scrambled Eggs
Olivia Abramson
This kale scrambled eggs recipe is the perfect balance of fluffy eggs, savory sauteed kale, and rich cheese. A breakfast like this can be made at a moment's notice, with little to no mess, and all in one pan! Health nuts and picky eaters alike will love this recipe.
Prep Time 5 minutes mins
Cook Time 7 minutes mins
Total Time 12 minutes mins
Servings 2
Calories 220 kcal
4 medium-sized eggs ¼ cups shredded cheese 2 to 3 kale leaves depending on size 1 tbsp butter salt to taste black pepper to taste
Destem and thinly slice your kale.
Shred cheese if necessary.
Set your pan to medium heat and add your butter.
Once butter is melted, add in your kale and sautee, mix frequently with a spatula.
While kale is cooking, crack your eggs into a bowl and add salt, pepper, and cheese, mix everything with a fork or whisk until homogenized.
Once kale is fully cooked and taken on a vibrant green hue (about 2-3 minutes), add your egg and cheese mixture.
Mix frequently with a spatula until your eggs are cooked but slightly wet looking, about 2-3 minutes.
Remove from heat and serve, adding additional salt and pepper if necessary.
Calories: 220 kcal Carbohydrates: 5 g Protein: 14 g Fat: 6 g Sodium: 300 mg Fiber: 4 g
Keyword breakfast, brunch, eggs