This morning I was in an egg mood. But not just plain ole’ eggs. I wanted some real flavor and something to make it interesting! So, I go rummaging through my fridge and this is what I decided on… Eggs, red onion and kale! All sauteed in butter! Everything is better with butter. It didn’t need to be complicated since I really didn’t have a lot of time to spend on it and had a full day ahead.
One thing I have recently purchased purely for the whole eggs thing is a Cooksmart Copper Pan. I have a wonderful set of stainless, but if you’ve ever cooked eggs in them, you know that no matter how much oil or butter you use, the scrambled eggs will never fail to stick to the bottom. Then you get that awful smell of scorched eggs. Yuck. So, finally, I caught a sale on this pan and it’s the best investment I’ve made for all of my egg dishes!
Here’s how I make it.
Scrambled Eggs and Kale
In a small bowl, beat the eggs with a fork. Set aside.
In a 10 inch non-stick skillet over medium low heat, saute the onion and kale in the butter until the onions are tender.
Be sure to start with a good amount of kale, it will shrink up as it wilts. I used about 1 cup here.
Pour the beaten eggs over the hot onions and kale. Stir around to mix it in with the vegetables. Cook until eggs are of desired doneness. About 3-4 minutes.
Serve! Of course you can add your own touch to this. How about a little cheese sprinkled on top? Today, I wanted it just like that. Delicious!
Here’s a few other breakfast ideas to ponder…
Loaded Quiche This one has kale in it too!
Naan Breakfast Sandwith Paul’s favorite!
Here’s the printer friendly recipe.