Skillet Scramble with Eggs, Kale & Roasted Garlic
1large yukon gold potato (or similar potato such as red skinned)
1 Tbspbutter (used butter to fry the potatoes and olive oil to cook the eggs)
·salt, to taste
1/2 Tbspolive oil
4eggs, lightly whipped
1-2 cloveroasted garlic, peeled and minced
1 ctuscan kale, stems removed and chopped (also known as lacinato or dinosaur kale)
1/4 cgoat cheese, crumbled (chèvre, feta, etc.)
·cracked black pepper, to taste
How to Make Skillet Scramble with Eggs, Kale & Roasted Garlic
- Gently boil whole potato (skin on) until tender. Drain; when cool enough to handle, cut into 1/4" cubes.
- 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).
- 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.