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Scrambled Eggs with Kale and Mozzarella

Made with Happy Valley Shredded Mozzarella Cheese

Scrambled Eggs with Kale and Mozzarella
Yield:

Serves 2

Cooking time:

5 minutes

Prep time:

10 minutes

INGREDIENTS

  • 1 Tbsp olive oil
  • 1/4 cup of chopped onion
  • Pinch of red pepper flakes
  • 1 ounce fresh kale, destemmed and thinly sliced (about 1 cup)
  • 4 eggs, beaten
  • 1/2 cup of Happy Valley Shredded Mozzarella Cheese
  • 1/2 teaspoon Italian seasoning (dried rosemary, oregano, thyme, basil)
  • Salt and freshly ground black pepper to taste

METHOD

  1. Heat olive oil in a stick-free frying pan on medium high heat. When the oil is hot, add the chopped onion and red pepper flakes. Cook for one minute.

  2. Add the thinly sliced kale to the pan, toss with the onions and olive oil. Cook for a few minutes, until the kale is just wilted.

  3. Lower the heat to medium. Add the beaten eggs to the pan. Stir until the eggs begin to set. Then stir in the shredded mozzarella cheese and Italian seasoning. Remove from heat and continue to stir a few times until the cheese is melted and the eggs are cooked. Sprinkle with salt and pepper to taste.