It sure is nice to have food friends with great recipes to guest post for me. Meet Erika who not only works a crazy full-time schedule but is mom to 2 boys, wife to Mr., blogs at In Erika’s Kitchen and columnist at LA Cooking Examiner.
Erika writes: When Patti was looking for guest recipes to appear while she’s on vacation, she zeroed in on this healthy breakfast scramble with kale and provolone. Is it because, like me, she loves the idea of getting a good dose of leafy greens in before even leaving the house? I’m trying hard to get more veggies in, and packing them into my breakfast is one sure way to start the day off right.
The great thing about scrambled eggs is that they marry well with most vegetables. But in this scramble, the slight bitterness of the kale is rounded out by the sweetness of the eggs and the smooth, creamy provolone. The words “health food” won’t even cross your mind – but your body will thank you.
- 1 tsp olive oil
- 8 leaves kale, washed, de-stemmed, and chopped
- 1 clove garlic, chopped
- 3 eggs, beaten
- 1 slice provolone cheese, torn into small pieces (or cheese of your choice)
- salt and pepper to taste
Heat the olive oil in a nonstick skillet over medium-high heat. Add the kale and garlic and sauté about 2 minutes, until the kale is wilted but not limp. Pour the eggs over the kale and sprinkle the cheese over the top. Scramble with a spatula until the eggs are cooked through and the cheese is melted. Turn the eggs onto a plate, season to taste with salt and pepper, and serve immediately.