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Scrambled Eggs with Shiitake Mushrooms & Kale


2 tablespoons butter
6 large shitake mushrooms, thinly sliced
1 red torpedo scallion, red and green diced and divided
1 clove garlic, minced
½ teaspoon winter savory
½ bunch kale, stem removed and leaves chopped
6 large eggs
¼ cup milk
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon fine sea salt
Pinch of black pepper
Grated parmesan cheese, optional


  1. Heat the butter in a large skillet over medium heat until melted. Add the mushrooms, red part of scallions, garlic and winter savory. Sauté for about 5 minutes, until mushrooms have softened.
  2. Add the kale and sauté for another 4-5 minutes.
  3. Meanwhile, whisk together the eggs, milk and greens of the scallions in a large bowl. Season with crushed red pepper flakes, salt and pepper. When the greens are ready, add the eggs to the skillet. Cook, stirring occasionally, until the eggs are scrambled and fully cooked, 3 to 4 minutes.
  4. Top with parmesan cheese and serve.