Cheesy Broccoli-Kale Egg Scramble Recipe
This is by far my favorite way to incorporate more dark, leafy greens into my family's breakfast.
- large eggs: 6
- grated cheddar cheese: ¾ cup
- whole milk: 1 tablespoon
- salt: ½ teaspoon
- freshly cracked black pepper: ¼ teaspoon
- olive oil (or butter): ½ tablespoon
- scallions: 2 stalks, thinly sliced
- broccoli florets: 1½ cups, roughly chopped
- kale leaves: 1cup, finely chopped
Step 1: In a medium-sized bowl, whisk together the eggs, grated cheese, milk, salt, and pepper. Set aside.
Step 2: Heat the olive oil (or butter) in a large non-stick frying pan. Add the sliced scallions and sauté for about 2 minutes, or until slightly wilted. Add the chopped broccoli florets and kale, and mix well. Sauté for about 5 minutes or until the broccoli is bright green and tender, and the kale leaves have wilted.
Step 3: Increase the flame to high and pour in the egg and cheese mixture. As the eggs begin to set, use a wooden spoon to stir and scramble. Cook for about 2–3 minutes, or to your desired doneness. Serve immediately with buttered whole grain toast and fresh cherry tomatoes.
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