Marissa's MediterraneanA vibrant, protein-packed breakfast skillet featuring fluffy eggs, sautéed garlicky kale, and creamy melted feta.
Heat the olive oil in a large cast iron skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant.
Don't let the garlic brown too much or it will turn bitter!
Add the chopped kale to the skillet in batches, tossing with the garlic oil until wilted and bright green.
Add a splash of water if the kale seems too dry to wilt.
Pour the whisked eggs directly over the kale. Use a spatula to gently move the eggs around, incorporating the kale as they scramble.
Keep the heat at medium-low for the fluffiest eggs.
When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta over the top. Cover the pan for one minute to let the cheese soften.
Remove from heat, drizzle with fresh lemon juice, and serve immediately.
This is my favorite way to get the kids to eat their greens before the school bus arrives! The feta adds that perfect salty punch that balances the earthy kale. If you're in a rush, you can sauté the kale the night before. Healthy made easy!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef