An easy and healthy egg dish packed with protein, veggies, and loads of flavor. With this insanely delicious egg scramble, you can whip out breakfast in 10 minutes!
I thought I should tell you about how this incredible egg scramble came to be.
It all started when I woke up at 9:30 am. My mom and the cutest toddler in the world were in the living room playing with toys. All of my siblings and my dad were still sleeping, so I decided to make something special for me and my mom to eat for breakfast.
I did a quick look in the fridge to see what kind of ingredients I was working with. A bag of kale that was in need of rescue, a couple of eggs, pickled jalapeños, and a jar of roasted garlic that we made two days ago (recipe coming soon).
There was a bag of spinach that was beyond in need of sending to the compost bin, but I didn’t know that at first. I thought it was a bag of perfectly fresh spinach just screaming to be used in this fantastic egg scramble. But I was wrong. And thus this one-pan jalapeño kale and roasted garlic egg scramble was born.
To start with, de-rib a large handful of kale. As you can see, my kale is starting to yellow—this recipe is a great way to use up any produce that may be on its way out.
Then toss it in cast-iron skillet with a tablespoon of butter and 3 cloves of roasted garlic. Saute that for a few minutes, or until the kale starts to wilt and brown.
Now for the egg-y part. Combine the eggs, heavy cream, chives, and black pepper in a bowl and give it a good whisk to get everything combined.
Pour it into the pan with the kale and cook it until the eggs are set, stirring every once in a while. And that’s it! I told it was easy. And you only have to wash one pan (and a bowl). That’s what I call an easy breakfast
I really think you guys are going to like this uber-yummy egg scramble. Scrambled eggs. Whatever you wanna call ‘em.
One thing you need to know about making scrambled eggs—cook them SLOWLY. Keep the heat low, stir occasionally, and let it cook. Don’t rush it. There’s no need for rubbery, over-cooked eggs.
I like to use a cast-iron skillet to cook scrambled eggs in because the heat gets spread equally in the pan and it’s really easy to clean.
Here’s the recipe:
- 1 tablespoon salted butter
- ¾ cup fresh kale (not packed), de-ribbed
- 3 cloves roasted garlic, roughly chopped
- 6 large eggs
- 2 tablespoons heavy cream
- ⅛ teaspoon ground black pepper
- 1 teaspoon chives, chopped
- 5-6 slices pickled jalapeños
- In a medium skillet over medium heat, melt the butter. Add the kale and roasted garlic to the pan and saute until the kale is wilted. Turn the heat down to medium-low.
- In a medium glass bowl, whisk together the eggs, heavy cream, black pepper, and chives. Pour the egg mixture into the pan. Add the jalapeños as well.
- Cook until the eggs until set and serve with shredded mozzarella cheese and extra jalapeños.