Scrambled Eggs with Kale and Mozzarella

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.

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


  • 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



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.

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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.

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  • 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 :)

    • Ralphie

      I love kale. Just steamed with a little balsamic vinegar is great!

      • Amy Smith

        I tried adding a few drops of balsamic vinegar and it was absolute perfection. I love the balance of taste.

  • 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.

  • Mallory @ Because I Like Chocolate

    I can’t say I’ve seen kale in scrambled eggs before although I guess it’s not unlike putting it in frittata. I like this idea!

  • Happy Valley Chow

    What a fantastic recipe! Definitely want to give this a try :)

  • 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! ^_^

  • 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

  • Sandy S

    What a good idea to add Italian seasoning and red pepper flakes to this recipe! Yummo!

  • Nancy @

    Hi Elise, thank you very much for the link mention in your post. I love the idea of Italian seasoning and mozzarella cheese in your recipe. Sounds so good.

  • Bob Y

    Hmm. Looks like you’re needing a new nonstick too!

  • Mike M

    I am going to try this with warm tortillas as a fancy breakfast taco… maybe a little Italian sausage in there as well.

  • Hope

    Tried this recipe this morning. Added bacon– 100000 times better. Everything is better with bacon.

  • 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.

  • 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.

  • 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.

  • Candy C.

    “Sneaky greens,” too cute!
    Thanks Elise for another great way to use some of the kale I picked up at the Farmer’s Market yesterday. :)

  • Vegard Bell

    Looks delicious!

  • Mom's Dish

    This looks so simple and delicious.

  • 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.

  • 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.

  • 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!

    • Antoinette

      Oh and I also got enough flavor from the cheese and Italian seasoning to not need any additional salt/pepper.

  • shaugherry

    Tried this dish for breakfast todat it was absolutely delicious! Thank u!!

  • Caitlin

    I’m eating this right now and I am seriously dying over how amazing it is. I added bacon bits and decided this is definitely my new go-to brunch. Thank you!

  • Angie G

    Just tried it! Loved it! Thanks for the recipe!