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Scrambled Eggs with Shiitake Mushrooms & Kale


2 tablespoons butter
5-6 large shitake mushrooms, thinly sliced
3 scallions, top and bottom parts chopped and divided or 1/2 onion, diced
1 clove garlic, minced
1/2 teaspoon thyme
1/2 bunch kale leaves, stems removed and leaves chopped
6 large eggs
¼ cup milk
Pinch crushed red pepper flakes
Salt and pepper to taste
2 tablespoons basil or chives, chopped
1/4 cup grated parmesan cheese, optional


  1. Heat the butter in a large skillet over medium heat until melted. Add the mushrooms, scallions or onoins, and garlic. Sauté for about 5 minutes, until mushrooms have softened.
  2. Add the chopped kale and sauté for another 4-5 minutes until the kale is wilted.
  3. Meanwhile, whisk together the eggs and milk in a bowl. Season with crushed red pepper flakes, salt and pepper.
  4. When the greens are ready, move it to one side of the pan and add the eggs to the skillet. Cook, stirring occasionally, until the eggs are scrambled and fully cooked, 3 to 4 minutes. Stir the chives or basil and parmesan cheese and serve with a slice of toasted rye bread.