Scrambled Eggs with Kale, Garlic, and Goat Cheese

by Matt on December 12, 2010

Recently, I’ve had a few people express interest in more vegetarian recipes. I actually make a lot of vegetarian meals, but they just aren’t very exciting.

A few days ago, picked up an ingredient that I am fairly unfamiliar with, Kale. When I buy leafy greens, I typically opt for spinach or swiss chard, both of which I have been cooking with for awhile. When I saw that Kale was on sale, I jumped out of my comfort zone and decided to give it a try.

One of my main goals lately has been to try new ingredients, but I’ve also been trying to eat more vegetables. I really only eat them for dinner (besides a few on my sandwich or something at lunch), so I’ve been trying to incorporate them into breakfast and lunch.

Why not start with breakfast?

Breakfast is by far my favorite meal of the day. I know that I’ve mentioned this before, but I usually crave something sweet in the morning. However, once in a blue moon, I want something cheesy and savory.

Today was that day.

Scrambled Eggs with Kale, Garlic, and Goat Cheese

Serves 1

  • 1/2 TBS butter
  • 8 leaves kale, washed, de-stemmed, and chopped
  • 1 clove garlic, chopped
  • 3 eggs, beaten
  • 1-2 oz goat cheese, shredded (I used )
  • salt and pepper to taste


  1. Heat the butter in a non-stick skillet over medium-high heat.
  2. Once it starts to sizzle, add the kale and garlic and sauté about 2 minutes, until the kale is wilted, but still has a bite to it.
  3. If you haven’t already done this, beat the eggs in a small bowl with salt and pepper to taste.
  4. Pour the eggs over the kale and sprinkle the cheese over the top. Scramble with a spatula until the eggs are cooked through and the cheese is melted.
  5. Serve immediately on your favorite bread.

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{ 11 comments… read them below or add one }

December 12, 2010 at 8:09 AM

Excellent use of each ingredient!
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December 12, 2010 at 8:19 AM

Ohh I never thought to cook kale into a breakfast!! I kind of hate eggs but I bet this would be great as a tofu scramble as well. Yum.
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AftonNo Gravatar December 12, 2010 at 8:27 AM

I love cooking with kale! I hate it wilty though, so I don’t cook it for very long. Next time instead of 2 minutes, try 30 seconds and see what you think. :)


Bama PapaNo Gravatar December 12, 2010 at 8:44 AM

Yum, yum. I will give it a try.


December 12, 2010 at 11:19 AM

hmmm- another quick recipe for breakfast/lunch that I used to make sometimes is to use wilted/ leftover kale (especially good if you added garlic to it) with melted peanut butter (or other nut butter, apparently you have lots of choices! but I’d use one of the saltier and less sweet varieties of nut butter) in a tortilla as a wrap. It’s gooey, proteiny, and delicious in a sort of peanut sauce strange way.

Cool site!


December 12, 2010 at 11:28 AM

Love kale in my eggs. I think it’s really tasty with salsa. But you definitely have to try making kale chips. I was bringing huge batches of them to study sessions at school.


MaureenNo Gravatar December 12, 2010 at 3:29 PM

I like to make roasted kale “chips” for snacking. Tear kale into pieces, toss with olive oil and seasonings, roast until crispy. I like to drizzle with balsamic vinegar. Yum. :)


December 12, 2010 at 7:55 PM

Ooh! I love spinach in my eggs, so I bet kale would delish.
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December 12, 2010 at 9:27 PM

I love kale with my eggs! Looks great and way to try a new ingredient!

Something sweeter is usually my breakfast of choice too, but last week I had some savory steel cut oats that turned out really tasty:
There is spinach in it, but you could totally add kale!
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December 12, 2010 at 11:10 PM

I think it’s almost creepy that we both tried Kale for the first time on like the same day…



December 14, 2010 at 9:11 AM

this. looks. awesome.

i haven’t bought kale in awhile, and this recipe is making me seriously rethink my shopping habits.


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