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Scrambled Eggs with Kale and Bocconcini

Scrambled Eggs with Kale and Bocconcini

A nutritional powerhouse that‘s packed with superfoods ~ and is easy to put together too!

Prep Time:
15 minutes
Ready In:
30 minutes or less
Makes 2 Servings
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1 tbsp | 15 mL olive oil 1/2 medium onion, peeled and diced pinch red pepper flakes 2 cups | 500 mL fresh kale, stems removed and thinly sliced 4 eggs, beaten 3/4 cup | 175 mL Tre Stelle® mini mini Bocconcini, drained salt and freshly ground black pepper to taste


Heat olive oil in a large non-stick skillet on medium high heat. Add the chopped onion and red pepper flakes. Cook for one minute or until onion begins to soften. Add the kale and stir to combine with the onion mixture. Cook for a few minutes, until the kale is just wilted. Lower the heat to medium. Add the beaten eggs to the skillet. Stir until the eggs begin to set; remove from heat and add the Bocconcini Cheese and stir a few times until the cheese is melted and the eggs are cooked. Season with salt and pepper to taste.

Other recipes for:

Bocconcini eggs Kale Mother's Day Appetizer Kids breakfast fresh traditional Back to school

Created by:

Cheese: Bocconcini

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