Earlier this week, I wrote about the health benefits of eggs, so I wanted to follow it up with one of my favorite breakfasts. Not only is this recipe perfect when you’re short on time in the morning — just throw everything into the pan at once and stir to cook — but it’s also not super scientific, so feel free to tweak the ratios of ingredients and experiment with different meats, cheeses and other add-ins.
Green Eggs & Ham Scramble (serves 4)
- 8 eggs
- 4 slices ham-off-the-bone, diced
- 4 slices cheese, diced
- 2 leaves kale, finely minced
- 1 tsp olive oil
- Salt and pepper, to taste
- Prep your add-in ingredients first; wash, chop, then set aside.
- Crack the eggs into a pan that’s been heated with a little olive oil to coat the bottom.
- Add all the other ingredients, and stir until cooked to your desired consistency.
When I made this, I just happened to have deli chicken on hand, so I used that instead of the ham. And cheese-wise, I went with a Gouda, which lent a nice hint of smokiness to the dish.
Wash, dry and finely mince the kale before tossing it into the pan with the other ingredients. That way it’ll cook down properly; the last think you want is to feel like you’re eating scrambled eggs mixed with a salad (ew).
I happen to like my eggs on the drier side, too, so I cook everything longer — and this also gives the kale a chance to soften up. Make sure all the ingredients are incorporated evenly, and season to taste.
Still not sure how you feel about eggs with kale? Well, in the words of our beloved Dr. Seuss:
You do not like them, so you say.
Try them! Try them! And you may.
Try them and you may, I say.
Happy, healthy eating! 🙂
I say, “YES”!
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