Free Range Scrambled Eggs with Blue Scotch Kale and Fresh Onions
I do love greens in my scrambled eggs and tis the season. We now have a mild blue scotch kale in our produce box which is perfect for this use. It is such a mild kale that it needs very little cooking. Consider adding a white cheese to the mix – mozzarella, swiss, or gruyere. A half a cup will go a long way.
1 Tbsp olive oil
1 medium chopped fresh onion
1/2 bunch of fresh blue scotch kale, destemmed and thinly sliced (about 1 cup)
6 free range eggs, beaten with 2 tbs milk
1/2 teaspoon Italian seasoning (fresh rosemary and thyme would be better)
Salt and freshly ground black pepper to taste
Heat olive oil in a stick-free frying pan on medium high heat. When the oil is hot, add the chopped onion and cook til translucent, 5 minutes. Add the blue scotch kale and toss with the onions til wilted, 1 minute. Lower the heat to medium. Add the beaten eggs and Italian seasoning, time to add the cheese if desired. When eggs are done add salt and pepper to taste.