Skillet Scramble with Eggs, Kale & Roasted Garlic



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


★★★★★ 2 votes

10 Min
10 Min
Stove Top


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  • 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

How to Make Skillet Scramble with Eggs, Kale & Roasted Garlic


  1. Gently boil whole potato (skin on) until tender. Drain; when cool enough to handle, cut into 1/4" cubes.
  2. Melt 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).
  3. Move 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.

Printable Recipe Card

About Skillet Scramble with Eggs, Kale & Roasted Garlic

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

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