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Scrambled Eggs with Shiitake Mushrooms and Kale


2 tablespoons butter
5 large shiitake mushrooms, thinly sliced
1/2 onion, diced
1 clip top garlic, minced
1/2 teaspoon thyme
1/2 bunch kale, stems removed and leaves chopped
6 large eggs
1/4 cup milk
Pinch crushed red pepper flakes
Salt and pepper to taste
2 tablespoons fresh chives, chopped
1/4 cup grated parmesan cheese


  1. Heat the butter in a large skillet over medium heat until melted. Add the mushrooms, spring onion, green garlic, and thyme.
  2. Sauté for about 5 minutes, until mushrooms and have softened.
  3. Add the kale leaves and sauté for another 4 minutes, until the kale has wilted.
  4. Meanwhile, whisk together the eggs and milk. 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 set and fully cooked, 3 to 4 minutes.
  5. Stir in chives and parmesan cheese and serve with a slice of toasted rye bread.