Scrambled Eggs Recipe with Green Onion, Mushroom, Kale and Tomato

2 tbsp olive oil
1 bunch green onions, chopped
227g sliced mushrooms
1 cup diced tomatoes
4 oz kale or spinach, chopped
6 large eggs
2 tbsp dried basil
2 tbsp dried oregano
1 tsp hot sauce
1/4 organic shredded cheese
1 tbsp Melt Organic spread

Read more about dried spices

In a large bowl, crack eggs, add basil, oregano, hot sauce and cheese. Mix thoroughly. Heat olive oil in a large pan. Add onions, mushrooms. Three minutes later add tomatoes and kale. Once kale begins to wilt, add Melt organic and reduce heat to med/low. Add egg mixture. Mix and stir to even out dispersal of veggies and to ensure no sticking. Serve and enjoy!


Image: Matt Scott

By Marc Borenstein| April 26, 2014
Categories:  Recipes

About the Author

Marc Borenstein

Marc Borenstein

Marc taught himself to cook to have a yummy dinner made for his mother when she returned from a long work day. Limited to what was already in the kitchen, he learned to transform a few (and some unfamiliar!) ingredients into creative masterpieces. He was fortunate to travel around the world with his parents and to live in a household with gourmet chefs, including his mother, grandmother, and aunt. The family rule was that you didn't have to eat it, but you absolutely had to try everything. More recently, Marc’s cooking has been shaped by his wife's need to eat healthy, so he swaps fat for flavorful herbs and spices. Another cooking objective is speed – most of his recipes can be prepared within an hour or less. 

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