Scrambled Eggs with Kale and Mozzarella

They say everybody gets their fifteen minutes of fame, perhaps that’s the same for vegetables? If so, kale is certainly having its day. Kale chips, kale smoothies, kale salads, kale is everywhere! It’s the spinach of the 80s, in kale form. Personally, I couldn’t be more pleased. We love our greens here—collard, kale, spinach, beet, chard. Anything that encourages people to cook with and eat more of these fabulously good-for-you and good tasting greens is alright by me. Scrambled eggs, for example, are great with sautéed onions and kale. Stir in some shredded cheese and seasonings, perfection!

I stumbled upon a recipe for cheesy scrambled eggs with kale in the cookbook, 50 Shades of Kale, which is the inspiration for this recipe. The book’s recipe wasn’t to my taste so I messed around with the main ingredients a bit and this is the result. Hope you like it!

Scrambled Eggs with Kale and Mozzarella Recipe

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Yield: Serves 2.

We are using mozzarella cheese in this recipe because I just happened to have some on hand. Feel free to use your favorite melty cheese - swiss, gruyere, provolone, cheddar.  I'm using Italian seasoning, a mix of dried herbs, but you could easily use your fresh herbs of choice.

Ingredients

  • 1 Tbsp olive oil
  • 1/4 cup of chopped onion
  • Pinch of red pepper flakes
  • 1 ounce fresh kale, destemmed and thinly sliced (about 1 cup)
  • 4 eggs, beaten
  • 1/2 cup of grated mozzarella cheese
  • 1/2 teaspoon Italian seasoning (dried rosemary, oregano, thyme, basil)
  • Salt and freshly ground black pepper to taste

Method

cheesy-scrambled-eggs-kale-1

1 Heat olive oil in a stick-free frying pan on medium high heat. When the oil is hot, add the chopped onion and red pepper flakes. Cook for one minute.

2 Add the thinly sliced kale to the pan, toss with the onions and olive oil. Cook for a few minutes, until the kale is just wilted.

cheesy-scrambled-eggs-kale-2 cheesy-scrambled-eggs-kale-3 cheesy-scrambled-eggs-kale-4 cheesy-scrambled-eggs-kale-5

3 Lower the heat to medium. Add the beaten eggs to the pan. Stir until the eggs begin to set. Then stir in the shredded mozzarella cheese and Italian seasoning.  Remove from heat and continue to stir a few times until the cheese is melted and the eggs are cooked. Sprinkle with salt and pepper to taste.

Links:

Scrambled eggs with kale and prosciutto from Living Lou

Scrambled eggs with kale and provolone from In Erika's Kitchen

Bacon, kale, and swiss cheese egg scramble from Coupon Clipping Cook

25 Comments

  1. Trish

    I have never actually had kale before! Shocking, I know. I do eat a lot of spinach though. I think maybe that’s why I never gave it a try. I’m going to have to branch out now I think :)

  2. Kalyn

    I love this idea! Actually I don’t think I’ve ever tried a combination with kale + eggs that I didn’t like. But I haven’t done anything like this; will definitely try it.

  3. Muse

    I love kale, I love eggs, I love cheese. Suffice it to say, what a great breakfast idea! I’m going grocery shopping this weekend so I’ll definitely be picking up kale and mozarella. Thank you! ^_^

  4. Mr. William

    that looks really tasty. I am going to have to go get me some kale.

    this is my go to website , ever since I stumbled across that wonderful banana bread recipe a few months back.

    thank you

  5. Colleen S

    I have been making this for a long time, only I use pepper jack cheese…sometimes I add mushrooms and jalapeno peppers. Also works out well if you put your kale and veggies in pan..pour beaten eggs over it…sprinkle seasoning and cheese on top and bake until set.

  6. Ham-burger

    Tried it this morning using fresh Swiss Chard and herbs direct from the garden.
    Recipe is quite bland and much resembles slightly healthier scrambled eggs with the greens added. Any cheese makes it a bit more filling.
    Pics shown here must be an 8″ pan or less and once on plates, appears to be 2 very small portions even using Large eggs.
    I like the idea of a tortilla as a wrap to make it go further.
    Suggest adding favorite cooked breakfast sausage, chorizo or cooked bacon at the end.

    • Elise

      You need to add sufficient salt and pepper. A lack of those would be the reason for blandness. The pan is 8 inches at the bottom and 10 inches wide on the rim (it slopes in). Assuming that 2 eggs equals one portion for scrambled eggs, then this recipe serves 2. Obviously if you like more eggs for breakfast than 2, you will have to adjust the recipe accordingly.

  7. Elke

    Made this for supper tonight. Absolutely delicious. Added a slice of garlic bread for a little more substance. What a great way to use some of the kale from my garden.

  8. Veronica

    Just wanted to say that I made this for breakfast and I couldn’t believe how flavorful it was. I replaced the mozzarella with some aged gouda. Unbelievably good. I’m gonna be buying me some more kale again this week. Thanks for inserting some healthy greens into my diet.

  9. Shelby

    Absolutely delicious and a great way to sneak some veggies into your breakfast! I traded out the onions for some sundried tomatoes and added a little less cheese, but still a great way to start the day.

  10. Antoinette

    This was great! So delicious and easy! I might do it more of an omelet style next time as opposed to a scramble. I love eggs for dinner and the savoriness of this recipe made it a great dinner dish which is how I had it but I would totally eat it for breakfast too!

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