Scrambled eggs with feta, kale, and leek

This delicious recipe for sautéed eggs with leeks and cabbage is a perfect option for a quick and healthy breakfast or lunch. The blend of tender leeks, aromatic garlic, and crispy cabbage, enhanced with lemon juice and olive oil, creates a unique flavor. Eggs cooked in this vegetable base and topped with pieces of feta cheese make a fantastic main dish for any meal.

Ingridients:

1 stalk of leek, white part

3 tablespoons of olive oil

2 stalks of young green onion, thinly sliced

1 clove of garlic, minced

100 g roughly chopped kale

1 tablespoon of lemon juice

3-4 eggs

Salt and pepper

100 g feta cheese

Instructions:

Preheat the pan and add 2 tablespoons of olive oil.

Add the leeks, green onions, and minced garlic. Sauté for 5-7 minutes, stirring frequently, until the onions are soft and golden.

Add the cabbage, stirring gently, and cook for about 2-3 minutes.

Add lemon juice and olive oil to the pan and stir.

Make 4 wells in the vegetable mixture and carefully crack an egg into each well. Season with salt and pepper, and then sprinkle feta cheese pieces over the pan.

Cover with a lid and cook for a few minutes until the eggs are set.

Recipe and photos were made for Striped Apron magazine, Summer 2023.

Bake