Green Eggs with Kale, Peas & Fresh Herbs

This is a simple, nourishing breakfast that comes together quickly with just a handful of fresh ingredients. It’s something we make often-eggs packed with greens, fresh herbs, and a bit of cheese for richness. The peas add a slight sweetness, the kale gives it some texture, and the herbs bring it all together. It’s a great way to get in a serving of vegetables first thing in the morning while keeping things light and flavorful.

Ingredients (Serves 2-3)

• 4 large pasture-raised eggs

• ½ cup kale, finely chopped

• ½ cup frozen peas (no need to thaw)

• 2 tbsp extra virgin olive oil or butter

• 2 cloves garlic, minced

• ¼ cup fresh parsley, chopped

• ¼ cup fresh basil, chopped

• 2 tbsp grated Pecorino Romano or Parmigiano-Reggiano

• Salt and black pepper to taste

• Pinch of red pepper flakes (optional, for heat)

Instructions

1. Sauté the Greens & Peas: Heat the olive oil or butter in a pan over medium heat. Add the garlic and cook until fragrant (about 30 seconds). Stir in the kale and frozen peas, cooking until the kale softens and the peas are warmed through (about 3-4 minutes).

2. Whisk the Eggs: In a bowl, beat the eggs with a pinch of salt, black pepper, and red pepper flakes if using. Stir in the chopped parsley and basil.

3. Cook the Eggs: Pour the egg mixture into the pan with the greens and peas. Stir gently, allowing the eggs to coat the vegetables. Cook over low heat, stirring occasionally, until just set (about 3-4 minutes).

4. Finish with Cheese: Remove from heat and sprinkle the grated Pecorino Romano or Parmigiano-Reggiano on top. Let it melt slightly before serving.

5. Serve & Enjoy: Plate the green eggs as is or with a slice of buttered sourdough on the side.

Enjoy!