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Scrambled Eggs and Kale

Updated on November 1, 2015
5 stars from 1 rating of Scrambled Eggs and Kale

Don't fear the kale! With this dish you can enjoy kale.

Don't fear the kale! Kale can be awesome as in this recipe.
Don't fear the kale! Kale can be awesome as in this recipe.
Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: Two people

Ingredients

  • 3 cups Kale
  • 1/4 lb Slab bacon, diced
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced
  • 1/2 cup Mushrooms, sliced
  • 6 Eggs
  • 1 Tbsp Oregano, fresh
  • 1/4 tsp Pepper
  • 1/2 tsp Sea salt
  • 1/2 cup Monterrey Jack cheese
  • Toast

Recipe

  1. Remove center veins from kale and chop kale. Blanch leaves in boiling salt water for 1 minute. Drain and set aside.
  2. In a separate frying pan, add bacon, onion, garlic and mushrooms and cook until the bacon is cooked and the onion is tender. Drain grease except for about 2 Tbsp.
  3. Add kale and cook until tender.
  4. Scramble eggs and add to kale mixture. Add oregano, salt and pepper
  5. As the eggs begin to set, add cheese.
  6. Serve hot with toast.
Be sure to remove the veins from the kale and blanching it before adding it to the eggs.
Be sure to remove the veins from the kale and blanching it before adding it to the eggs.

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    • Maggie Bonham profile image
      Author

      Maggie Bonham 2 years ago from Missoula, Montana

      Glad you like it!

    • Alphadogg16 profile image

      Kevin W 2 years ago from Texas

      This looks tasty Maggie Bonham. I absolutely love eggs and eat them pretty much on a daily basis, and I've recently been eating a lot of kale as well, but hadn't put the two together. I will definitely give this a try. Thumbs up on your hub.