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This protein-rich and comforting scramble is great for breakfast, but you can have it for dinner, too.
Give your weekend breakfast a fancy twist by elevating scrambled eggs with prosciutto and kale.
Ready in 22 minutes
Prep: 10 minutes
Cook: 12 minutes
2 Tbsp olive oil
4 slices of prosciutto, diced
4 cups chopped kale
½ cup shredded cheddar cheese
Hot sauce for servings
In a large pan, heat olive oil over medium-high heat. Add prosciutto and cook for 4-5 minutes or until starting to crisp, stirring occasionally. Add chopped kale to pan. Turn down heat to low. Cook for 4-5 minutes, stirring occasionally. Turn heat back up to medium. Crack eggs into pan, stir with kale and prosciutto. When eggs begin cooking add in cheddar cheese. Scramble until fully cooked and cheese has melted. Serve with hot sauce.
For more breakfast recipes, visit livinglou.com/breakfast