Garden-Fresh Scrambled Eggs with Sautéed Kale

Quick Summary

This dish elevates classic scrambled eggs by introducing sautéed kale for texture and nutrients. It is a quick, high-protein breakfast that takes less than 15 minutes to prepare.

Ingredients

Preparation Method

1. 1. Prep the greens. Rinse the kale thoroughly and pat dry. Remove the tough stems and chop the leaves into bite-sized ribbons.
2. 2. Sauté. Heat olive oil in a non-stick pan over medium heat. Add the kale and garlic. Sauté for 3 minutes until the kale softens and turns bright green.
3. 3. Whisk. In a small bowl, whisk the eggs, milk, salt, and pepper until combined.
4. 4. Scramble. Pour the eggs into the pan with the kale. Use a spatula to gently push the eggs toward the center as they set. Remove from heat while still slightly moist.

Nutrition Snapshot

Nutrient	Amount
Calories	210
Protein	15g
Fat	14g
Carbohydrates	4g

Frequently Asked Questions

Can I use frozen kale?

Yes. Ensure you thaw and squeeze all excess water out before adding it to the pan.

What can I add for extra flavor?

A sprinkle of feta cheese or diced sun-dried tomatoes works beautifully with kale.

Is this dish good for meal prep?

It is best served fresh, but can be refrigerated for 24 hours if cooked slightly under.