Guest Post by Erika at In Erika’s Kitchen: Scrambled Eggs with Kale and Provolone

Scrambled-eggs-with-kale 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.

Scrambled Eggs with Kale and Provolone from In Erika’s Kitchen

  • 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.

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{ 5 comments… read them below or add one }

1 Cut 'N Clean Greens September 7, 2014 at 1:02 pm

Erika and Patti,
Well done with the kale and the eggs! We love starting the day with greens. And kale makes everything better. 🙂

We’re featuring this on our Facebook page today and we have linked to you so everyone can get the recipe. In fact, one of our readers made it already and had a great result…even posted a photo!

Keep it green,

–Your friendly Southern California farmers at Cut ‘N Clean Greens

2 Lynne@CookandBeMerry June 6, 2010 at 4:19 pm

These eggs look so moist and delicious. You and I totally agree on the proper way to eat them. Your photo makes me want to grab a fork and dig in.

3 Julie M. June 6, 2010 at 12:47 pm

This is right up my alley. It’s not uncommon for me to cook something similar to this only with spinach instead of kale. I think I’ll need to try your version the next time. Thanks for sharing!

4 Lori @ RecipeGirl June 3, 2010 at 6:38 am

How funny, I just made an egg dish the other day with Provolone in it too. I love its strong flavor to jazz up eggs, which can get boring. Have never thought to add Kale to eggs- great idea! I have a post today that is a trip to an Italian Provolone factory… amazing to see how it’s made.

5 marla {family fresh cooking} June 3, 2010 at 5:55 am

What a healthy every time of the day kind of meal! Love the balanced ingredients. Great job Erika!

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