Scrambled eggs can be made more delicious by adding kale and mozzarella cheese, according to a recipe shared by food writer Elise Bauer on SimplyRecipes.
The cheese gives the scrambled eggs a gooey meltiness, while the kale provides a healthy, nutritious boost, Bauer explains. The dish is a simple staple for breakfast or lunch and can be jazzed up with various additions, from chilli oil to a teaspoon of ricotta.
Reader reactions to the recipe
Fans of the recipe were quick to comment on it. One wrote: "Delicious and super simple to make for a nice, relaxed weekend morning breakfast at home. Thanks!"
Another added: "Simple, quick, and easy. I was sceptical of it tasting good without some sort of breakfast meat (I love my bacon and eggs), but it was delicious. Critical to season well, otherwise I could see it being less-than-satisfying."
A third commented: "Really easy and delicious. One of my favourite breakfasts now."
Ingredients and method
The recipe serves two and calls for four large beaten eggs, one ounce of fresh kale (de-stemmed and thinly sliced), half a cup of grated mozzarella cheese, a quarter cup of chopped onion, half a teaspoon of Italian seasoning (dried rosemary, oregano, thyme, basil), a pinch of red pepper flakes, and salt and pepper to taste.
To make it, heat oil on a medium-high heat, then add the onion and red pepper flakes and cook for one minute. Add the kale and toss, cooking until it starts wilting. Lower the heat to medium and pour in the beaten eggs, stirring until they begin to set. Stir in the mozzarella and Italian seasoning, then remove from the heat and continue stirring until the cheese is melted and the eggs are cooked. Season with salt and pepper and serve immediately.
