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.

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.

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  • Mer

    Great combination

  • 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!

  • Angie G

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

  • 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!

  • shaugherry

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 Bauer

      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.

  • 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.

  • Hope

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

  • 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.

  • Bob Y

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

  • 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.

  • 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!

  • 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.