Scrambled Eggs with Kale and Mozzarella

Breakfast and BrunchGluten-FreeLow CarbEgg

Cheesy scrambled eggs with onions, thinly sliced kale, and shredded mozzarella cheese.

Photography Credit: Elise Bauer

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!

Scrambled Eggs with Kale and Mozzarella Recipe

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  • 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

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.

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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Elise Bauer

Elise Bauer is the Founder and President of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

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

23 Comments / Reviews

No ImageScrambled Eggs with Kale and Mozzarella

Did you make it? Rate it!

  • Pam

    5 stars for simplicity and ease of adaptation. Flavour and ingredient combinations are limitless. Use what you have on hand.

  • Taylor alissa

    Very good ! I added some chopped zucchini and cheddar cheese.

  • Alisha

    I tried this recipe on Saturday and modified it a bit since I didn’t have mozzarella cheese, I used cheddar cheese and instead of the red pepper flakes, I added red pepper spice and I added different colored bell peppers to it. It was so delish! :)

  • Donna

    This has instantly become one of our favourite breakfasts. Love it! Thanks so much for the recipe, Elise.

  • Mo

    I substituted purple onions for white onions and spinach for the kale and I rolled up in a corn tortilla. It was absolutely filling and delicious! I will make this again!

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Scrambled Eggs with Kale and Mozzarella