Potato and Kale Scramble with Feta

This Greek-inspired scramble makes a savory start to the day!

Potato and Kale Scramble with Feta

Makes 4 servings

1/2 cup red onion, finely chopped
1 lb Yukon gold or fingerling potatoes
1 bunch kale
4 oz feta cheese, crumbled (omit for paleo or whole 30 option)
8 eggs, beaten
Olive oil, salt and pepper

In Advance:
In a medium saucepan, cover potatoes with water and bring to a boil. Cook until tender and then allow to cool.

Preparation:

  1. Slice or dice the cooled potatoes.
  2. Heat a drizzle of olive oil in a large saute pan over medium high heat. Add the onions and saute until translucent. Add potato slices and saute until they start to brown.
  3. Add kale and stir for a few minutes until kale wilts. Add eggs and stir until almost firm.
  4. Add feta and stir until eggs are firm and feta is slightly melted.

Note - for additional flavor in a whole 30 or paleo option, cook some chopped bacon along with the onions.


Donna Whitlock

Donna Whitlock