Skillet Scramble with Kale and Garlic
  • 1large (10 ounce) organic Yukon gold potato
  • 1tablespoon butter
  • 4 eggslightly whipped
  • 4cloves roasted garlicthinly sliced
  • 1/2cup steamed, chopped kale
  • 1/4cup crumbled goat cheese
  1. Gently boil whole potato (skin on) until tender. Drain; when cool enough to handle, cut into 1/4-inch cubes. Melt butter in a 10-inch cast-iron skillet or ovenproof sauté pan. Turn heat to medium-low and add potatoes. Cook slowly until golden brown, about 15 minutes. Season with salt.
  2. Preheat broiler. Move potatoes in a pile to one side of skillet. Pour eggs into other side and lightly scramble. When eggs are not quite fully cooked, add garlic and kale and fold together with potatoes. Season to taste. Top with goat cheese and lightly brown under broiler.
Recipe Notes
Nutrition Facts
Skillet Scramble with Kale and Garlic
Amount Per Serving
Calories 428
% Daily Value*
Cholesterol 461mg 154%
Sodium 304mg 13%
Total Carbohydrates 30g 10%
Dietary Fiber 4g 16%
Protein 23g 46%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 428 cal, 51% fat cal, 24g fat, 13g sat fat, 461mg chol, 23g protein, 30g carb, 4g fiber, 304mg sodium