Scrambled eggs with feta, kale, and leek

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.