8 large eggs
2 tablespoons olive oil
4 ounces (about ½ bunch) lacinato kale, tough stems removed and cut into ribbons
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
2 cloves of garlic, minced
1 ounce English (or any sharp) cheddar, shredded
Makes: 4 Serving size: 1 wedge
- Preheat oven to 350˚F.
- Whisk the eggs in a bowl and set aside.
- Heat the oil in an oven-safe skillet over medium heat. Add the kale, salt, black pepper, and red pepper and cook, stirring occasionally, until the kale starts to wilt. Add the garlic and cook for 2 minutes more. Remove from the heat.
- Pour the eggs into the skillet and give it a quick stir with the kale. Sprinkle the cheese over top and bake in the oven until the eggs are set, about 10 minutes. Slice into 4 even wedges and serve.
Recipe contributed by Aaron Hutcherson