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Scrambled Eggs with Kale


6 eggs, beaten
2 scallions, chopped
¼ cup milk
Fresh herbs, chopped
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 leek, thoroughly cleaned and chopped
Pinch of red pepper flakes
1/2 bunch kale, destemmed and leaves thinly sliced
1/4 cup of grated mozzarella cheese


  1. Crack the eggs and add to a mixing bowl. Beat eggs with a whisk. Add the chopped scallions, milk, chopped herbs and a pinch of salt and pepper. Set aside.
  2. Heat olive oil in a large stick-free frying pan on medium high heat. When the oil is hot, add leeks and red pepper flakes. Cook for a couple minutes.
  3. Add the thinly sliced kale to the pan, toss with the leeks and olive oil. Cook for a few minutes, until the kale is just wilted.
  4. Lower the heat to medium. Add the beaten eggs to the pan. Stir until the eggs begin to set. Then stir in the shredded mozzarella cheese.
  5. Remove from heat and continue to stir a few times until the cheese is melted and the eggs are cooked. Sprinkle with salt and pepper to taste.