skillet scramble with eggs, kale & roasted garlic
(2 ratings)
From Delicious Living August 2014 with some alterations. Serve either for breakfast or a main dish for an easy dinner.
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(2 ratings)
yield
2 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For skillet scramble with eggs, kale & roasted garlic
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1large yukon gold potato (or similar potato such as red skinned)
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1 Tbspbutter (used butter to fry the potatoes and olive oil to cook the eggs)
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salt, to taste
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1/2 Tbspolive oil
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4eggs, lightly whipped
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1-2 cloveroasted garlic, peeled and minced
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1 ctuscan kale, stems removed and chopped (also known as lacinato or dinosaur kale)
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1/4 cgoat cheese, crumbled (chèvre, feta, etc.)
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cracked black pepper, to taste
How To Make skillet scramble with eggs, kale & roasted garlic
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1Gently boil whole potato (skin on) until tender. Drain; when cool enough to handle, cut into 1/4" cubes.
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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).
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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.
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Categories & Tags for Skillet Scramble with Eggs, Kale & Roasted Garlic:
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