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Kale and Feta Scramble
Created by: Howcan Team
Ingredients
- 4 large eggs
- 1 cup chopped kale
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a bowl, beat 4 large eggs and season with salt and pepper to taste.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Add 1 cup of chopped kale to the skillet and sauté for 2-3 minutes until slightly wilted.
- Pour the beaten eggs over the kale in the skillet and let it cook for 1-2 minutes without stirring.
- Using a spatula, gently fold the eggs and kale together until the eggs are mostly set but still slightly runny.
- Sprinkle 1/4 cup of crumbled feta cheese over the eggs and continue to cook for another 1-2 minutes until the eggs are fully cooked and the feta is slightly melted.
- Remove the skillet from heat and divide the scramble onto two plates.
- Serve hot and enjoy!
The history of the Kale and Feta Scramble dates back to the Mediterranean region, where the combination of hearty greens and tangy cheese has been a staple for centuries. This dish gained popularity in the United States in the 21st century as part of the growing interest in healthy and flavorful breakfast options. Chefs and home cooks alike have embraced this dish for its simplicity and versatility. The best versions of this dish can be found in farm-to-table restaurants that prioritize fresh, locally sourced ingredients. The key to a perfect Kale and Feta Scramble lies in the quality of the kale and the creaminess of the feta. Some alternative methods include adding sun-dried tomatoes or olives for an extra burst of flavor.
20 min
2 servings
250 calories
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