Skillet Scramble with Eggs, Kale & Roasted Garlic

Skillet Scramble With Eggs, Kale & Roasted Garlic Recipe

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By
@Celestina9000

From Delicious Living August 2014 with some alterations. Serve either for breakfast or a main dish for an easy dinner.

Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

1
large yukon gold potato (or similar potato such as red skinned)
1 Tbsp
butter (used butter to fry the potatoes and olive oil to cook the eggs)
salt, to taste
1/2 Tbsp
olive oil
4
eggs, lightly whipped
1-2 clove
roasted garlic, peeled and minced
1 c
tuscan kale, stems removed and chopped (also known as lacinato or dinosaur kale)
1/4 c
goat cheese, crumbled (chèvre, feta, etc.)
cracked black pepper, to taste

Step-By-Step

1Gently boil whole potato (skin on) until tender. Drain; when cool enough to handle, cut into 1/4" cubes.
2Melt butter in a 10-inch cast iron skillet or non-stick sauté pan on medium-low heat. Add the cubed potatoes. Cook slowly until golden brown, approximately 15 minutes. Season with salt (not much though because the cheese is salty).
3Move potatoes in a pile to one side of skillet. Pour eggs into other side and [lightly scramble] in a little bit of olive oil or half olive oil and half butter. When eggs are not quite fully cooked, add garlic and kale and fold together with potatoes. Season to taste with cracked black pepper. Top with goat cheese.

About Skillet Scramble with Eggs, Kale & Roasted Garlic

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian