Kale, Pancetta, and Sundried Tomato Scramble
 
 
Recipe type: Eggs
Yield: Serves 1
Ingredients
  • 2 large eggs
  • Scant 1/8 teaspoon of kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/2 ounce diced pancetta
  • 2-3 curly kale leaves, stemmed and torn into bite-size pieces
  • 3 sun-dried tomato halves, finely chopped
  • Heaping 1 tablespoon grated parmesan cheese
  • Freshly cracked black pepper, to taste
  • Buttered toast, for serving
Instructions
  1. Beat together the eggs and salt in a small mixing bowl until homogenous and frothy.
  2. Add the olive oil, red pepper flakes, and pancetta to a medium nonstick skillet, cook over medium heat, stirring occasionally until the fat has rendered from the pancetta, and it's just beginning to crisp up. Add the kale and cook, stirring constantly, until it's bright green and beginning to wilt, about 30 seconds. Add the sun-dried tomatoes and stir to evenly distribute. Add the egg and cook, stirring constantly for 15-30 seconds or until the egg looks not quite soft-cooked. (The residual heat from the skillet will continue to cook the eggs.) Remove from the heat, add the parmesan, stir to combine, and transfer to a plate. Finish with pepper. Serve with toast.
Notes
Like most scrambles, the cooking goes very fast once you begin, so be sure to have everything prepped ahead of time, down to grating the parmesan.
Recipe by A Modest Feast at http://www.amodestfeast.com/2016/04/11/kale-pancetta-sundried-tomato-scramble/