How to make
Scrambled eggs with kale and mozzarella are a great idea for a quick and tasty lunch or dinner.
Wash and clean the leaves of the kale from the larger and harder central veins. Cut them into small pieces.
Peel and chop the fresh garlic into circles and the green pepper into pieces.
Heat olive oil in a deep frying pan and fry the garlic and pepper with a pinch of salt until they have slightly softened.
Add the chopped kale with the butter and stir until it starts to soften and set. If the leaves aren't that tender, pour 3-4 tablespoons of water and stew them - that way they will certainly soften.
Beat the eggs, wait for them to slightly cook from the heat and then stir them to scramble the eggs. Add a little more salt without overdoing it and season with black pepper.
Finally, turn off the heat when the eggs are cooked and add the mozzarella, cut into large pieces.
From the heat it will soften and begin to melt.
Transfer the scrambled eggs into a plate and serve them warm.
Enjoy your meal!
