INGREDIENTS
12 kale raab
1 TBSP olive oil, or more as needed
3 large eggs
2 TBSP freshly grated Parmesan cheese
1 TBSP milk
Salt and pepper to taste
STEPS
1. Rinse and dry kale raab. If kale raab is very large, cut in half lengthwise.2. Heat oil in an 8-inch cast iron pan over medium heat. Add kale raab and fry until just wilted and bright green, 1 to 2 minutes, turning them once or twice. Do not let them brown. Remove from the pan with a slotted spoon or fork.
3. Lightly beat eggs in a bowl. Add Parmesan cheese, milk, salt, and pepper. Stir well to combine.
4. Add more oil to the pan if needed so the entire pan is covered with a thin layer of oil. 5. Pour egg mixture into pan and cook over low to medium heat until the bottom starts to set, 3 to 5 minutes. Distribute kale raab in a decorative pattern on top and cook until eggs are set at the bottom but still moist on top, about 5 minutes.
5. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until eggs are fully set and top is lightly browned, 30 seconds to 2 minutes.
6. Remove from the oven and sprinkle with kale flowers. Serve hot or at room temperature.
TIPS
1. A perfect, colorful, and satiating breakfast!Recipe adapted from:
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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