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Scrambled Eggs with Kale, Garlic, and Goat Cheese

Posted Dec 12 2010 9:00am

Recently, I’ve had a few people express interest in more vegetarian recipes. I actually make a lot of vegetarian meals, but they just aren’t very exciting.


A few days ago, picked up an ingredient that I am fairly unfamiliar with, Kale. When I buy leafy greens, I typically opt for spinach or swiss chard, both of which I have been cooking with for awhile. When I saw that Kale was on sale, I jumped out of my comfort zone and decided to give it a try.


One of my main goals lately has been to try new ingredients, but I’ve also been trying to eat more vegetables. I really only eat them for dinner (besides a few on my sandwich or something at lunch), so I’ve been trying to incorporate them into breakfast and lunch.

Why not start with breakfast?

Breakfast is by far my favorite meal of the day. I know that I’ve mentioned this before, but I usually crave something sweet in the morning. However, once in a blue moon, I want something cheesy and savory.

Today was that day.

Serves 1

  • 1/2 TBS butter
  • 8 leaves kale, washed, de-stemmed, and chopped
  • 1 clove garlic, chopped
  • 3 eggs, beaten
  • 1-2 oz goat cheese, shredded (I used Midnight Moon )
  • salt and pepper to taste


  1. Heat the butter in a non-stick skillet over medium-high heat.
  2. Once it starts to sizzle, add the kale and garlic and sauté about 2 minutes, until the kale is wilted, but still has a bite to it.
  3. If you haven’t already done this, beat the eggs in a small bowl with salt and pepper to taste.
  4. Pour the eggs over the kale and sprinkle the cheese over the top. Scramble with a spatula until the eggs are cooked through and the cheese is melted.
  5. Serve immediately on your favorite bread.


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