Scrambled Eggs with Kale and Mozzarella

Five ingredients and 15 minutes for a hearty, wholesome meal.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated August 21, 2024
Elise Bauer
scrambled eggs with kale and mozzarella
Elise Bauer

They say everybody gets their fifteen minutes of fame, perhaps that's the same for vegetables? If so, kale is certainly having its day. Kale chips, kale smoothies, kale salads, kale is everywhere! It's the spinach of the 80s, in kale form.

Personally, I couldn't be more pleased. We love our greens here—collard, kale, spinach, beet, chard. Anything that encourages people to cook with and eat more of these fabulously good-for-you and good tasting greens is alright by me.

scrambled eggs with kale and mozzarella
Elise Bauer

Scrambled eggs, for example, are great with sautéed onions and kale. Stir in some shredded cheese and seasonings, perfection!

Scrambled Eggs with Kale and Mozzarella

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 2 servings

We are using mozzarella cheese in this recipe because I just happened to have some on hand. Feel free to use your favorite melty cheese - swiss, gruyere, provolone, cheddar.  I'm using Italian seasoning, a mix of dried herbs, but you could easily use your fresh herbs of choice.

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Ingredients

  • 1 tablespoon extra virgin olive oil

  • 1/4 cup chopped onion

  • Pinch red pepper flakes

  • 1 ounce fresh kale, de-stemmed and thinly sliced (about 1 cup)

  • 4 large eggs, beaten

  • 1/2 cup grated mozzarella cheese

  • 1/2 teaspoon Italian seasoning (dried rosemary, oregano, thyme, basil)

  • Salt and freshly ground black pepper, to taste

Method

  1. Sauté onions with red pepper flakes:

    Heat olive oil in a stick-free frying pan on medium high heat. When the oil is hot, add the chopped onion and red pepper flakes. Cook for one minute.

    saute onions for scrambled eggs with kale
    Elise Bauer
  2. Add kale:

    Add the thinly sliced kale to the pan, toss with the onions and olive oil. Cook for a few minutes, until the kale is just wilted.

    add chopped kale to onions in pan
    Elise Bauer
  3. Add beaten eggs:

    Lower the heat to medium. Add the beaten eggs to the pan. Stir until the eggs begin to set.

    add beaten eggs to kale in pan
    Elise Bauer
  4. Add cheese and seasoning:

    Stir in the shredded mozzarella cheese and Italian seasoning. Remove from heat and continue to stir a few times until the cheese is melted and the eggs are cooked. Sprinkle with salt and pepper to taste.

    Did you love the recipe? Give us some stars and leave a comment below!

    Elise Bauer
    Elise Bauer
Nutrition Facts (per serving)
288 Calories
21g Fat
7g Carbs
19g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 288
% Daily Value*
Total Fat 21g 27%
Saturated Fat 7g 33%
Cholesterol 386mg 129%
Sodium 443mg 19%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 19g
Vitamin C 19mg 93%
Calcium 241mg 19%
Iron 2mg 12%
Potassium 289mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.