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A colorful plate of pinks and greens. Kale and egg scramble with sliced avocado and pink pickled turnips.
Sacha Hirschfeld

Creamy Kale Scramble

Quick, easy, and satisfying. This hearty vegetarian meal will keep you fueled and ready to conquer your day!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 267
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp ghee may sub unsalted butter
  • 6 eggs
  • ¼ cup Labneh at room temperature; store bought or homemade; may sub cream cheese
  • 1 cup kale thick ribs removed, chopped and packed; may sub spinach or Swiss chard
  • 1 tbsp fresh dill chopped and packed
  • 2 tbsp fresh chives chopped and packed
  • kosher salt to taste
  • freshly ground pepper to taste

Equipment

  • 1 10" - 12" non-stick skillet
  • 1 medium bowl
  • 1 fork
  • 1 silicone spatula or wooden spoon

Method
 

  1. Crack the eggs into a medium bowl, season with salt (about ¼ tsp), and beat well with a fork.
    Whisking your eggs creates air, which equals fluffy eggs!
  2. Melt the butter in a large non-stick frying pan over medium-low heat. When the butter is melted and starting to foam, pour beaten eggs and labneh into the pan.
    Make sure your labneh is at room temperature so it will blend into the eggs more easily. Sometimes I pop a small bowl with the labneh in the microwave for 10 seconds before adding.
  3. Using a silicone spatula, start to swirl the eggs in a circular motion until a few solid lumps begin to form. Once the eggs are roughly half solid and liquid, start to use long sweeping motions with the spatula to gently gather the egg together.
    Do not stir vigorously. The larger the clumps, the softer the eggs will be.
  4. Add kale; stir minimally to combine.
  5. When the eggs are almost completely solid but still looking a tad runny in places, remove the pan from the heat.
    The eggs will continue cooking a little more even after being removed from heat source.
  6. Stir in fresh dill and chives. Taste, season with salt and pepper.
  7. Serve hot! Enjoy straight up or alongside your favorite breakfast goodies. I chose to serve with sliced avocado; Middle Eastern Pickled Turnips; my husbands homemade bread; and a little EVOO and balsamic vinegar action.