They say everybody gets their fifteen minutes of fame, perhaps that’s the same for vegetables? If so, kale is certainly having its day. Kale chips, kale smoothies, kale salads, kale is everywhere! It’s the spinach of the 80s, in kale form.
Personally, I couldn’t be more pleased. We love our greens here—collard, kale, spinach, beet, chard. Anything that encourages people to cook with and eat more of these fabulously good-for-you and good tasting greens is alright by me.
Scrambled eggs, for example, are great with sautéed onions and kale. Stir in some shredded cheese and seasonings, perfection!
Scrambled Eggs with Kale and Mozzarella Recipe
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.
Ingredients
- 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
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