Arugula Scramble with Kale Pesto Recipe

This Arugula Scramble with Kale Pesto is a vibrant, nutrient-packed breakfast that’s as satisfying as it is quick to make. The peppery arugula adds a fresh, zesty bite, while the creamy eggs create a velvety texture that melts in your mouth. Topped with a bright, herbaceous kale pesto, every bite bursts with layers of flavor that feel indulgent yet wholesome. Perfect for busy mornings, it comes together in just minutes, leaving you energized and ready to tackle the day.

The combination of tender scrambled eggs, crisp arugula, and rich pesto creates a delightful balance of textures and tastes. The kale pesto, with its earthy notes and a hint of garlic, elevates the dish to something truly special. Whether you’re a seasoned cook or just starting out, this recipe is simple enough to master yet impressive enough to serve to guests. It’s a delicious way to sneak in greens while treating yourself to a breakfast that feels both nourishing and luxurious.

Ingredients for Arugula Scramble with Kale Pesto

• 4 eggs, whisked with a splash of water or milk (for fluffiness) and a pinch of salt
• 1 teaspoon olive oil, for the pan (or substitute with butter for added richness)
• A few handfuls of arugula (about 1-2 cups, or substitute with spinach if preferred)
• A few spoonfuls of kale pesto (store-bought or homemade, about 2-3 tablespoons)
• Chopped chives, for garnish (optional, or use green onions)
• Salt & pepper, to taste

Step-by-Step Instructions

1. Heat the oil: Place a nonstick skillet over medium heat and add the olive oil. Let it warm up for about 30 seconds.
2. Cook the eggs: Pour the whisked eggs into the skillet. Let them sit for about 10 seconds to begin setting, then gently stir to scramble.
3. Add the arugula: After the first stir, toss in the arugula. Stir occasionally, allowing the greens to wilt slightly as the eggs cook.
4. Finish cooking: Continue scrambling until the eggs are slightly underdone (they’ll finish cooking off the heat). Remove from the skillet immediately to avoid overcooking.
5. Serve: Plate the scramble and top with spoonfuls of kale pesto. Garnish with chopped chives and season with salt and pepper to taste. Enjoy warm!

Perfect Pairings: Serving Suggestions

This Arugula Scramble with Kale Pesto is a versatile dish that pairs beautifully with a variety of sides. Serve it with a slice of toasted sourdough or a warm whole-grain muffin for a hearty breakfast. For a lighter option, add a side of fresh avocado slices or a simple mixed greens salad. If you’re feeling fancy, a dollop of Greek yogurt or a sprinkle of crumbled feta can add a creamy, tangy twist.

Quick Swaps: Recipe Variations

Feel free to get creative with this recipe! Swap out arugula for spinach or baby kale if you prefer. You can also use a different pesto, like basil or sun-dried tomato, for a unique flavor profile. For a protein boost, add crumbled cooked sausage or diced ham to the scramble. If you’re dairy-free, skip the milk in the eggs and use a vegan pesto instead.

Time-Saving Tips for Busy Mornings

To make this recipe even quicker, prep your ingredients the night before. Whisk the eggs and store them in a sealed container in the fridge. Pre-wash and dry the arugula so it’s ready to toss in. You can also make the kale pesto ahead of time and keep it in the fridge for up to a week. When you’re ready to cook, everything will be at your fingertips, making breakfast a breeze.

Storage and Reheating Made Easy

If you have leftovers, store them in an airtight container in the fridge for up to two days. To reheat, gently warm the scramble in a nonstick skillet over low heat, adding a splash of water or milk to keep the eggs moist. Avoid microwaving, as it can make the eggs rubbery. The pesto can be stored separately and added fresh when serving.

Essential Equipment for Perfect Scrambled Eggs

For the best results, use a nonstick skillet to prevent the eggs from sticking and make cleanup a breeze. A silicone spatula is ideal for gently stirring the eggs without scratching the pan. If you’re making your own kale pesto, a food processor or blender will help you achieve a smooth, consistent texture. These tools will ensure your scramble turns out perfectly every time.

Arugula Scramble with Kale Pesto

Amy

This Arugula Scramble with Kale Pesto is a vibrant, nutrient-packed breakfast that’s as satisfying as it is quick to make. The peppery arugula adds a fresh, zesty bite, while the creamy eggs create a velvety texture that melts in your mouth.

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Servings 0

Equipment

• nonstick skillet

Ingredients

  

• 4 eggs, whisked with a splash of water or milk and a pinch of salt
• 1 teaspoon olive oil, for the pan
• a few handfuls arugula
• a few spoonfuls kale pesto
• chopped chives
• salt & pepper, to taste

Instructions

 

• Heat oil in a nonstick skillet.
• Pour in the whisked eggs and let them begin to set (10 seconds or so).
• Stir to scramble.
• After the first stir, toss in handfuls of arugula so that it wilts down slightly with as the eggs cook.
• Continue to scramble until your eggs are slightly underdone.
• Serve with spoonfuls of pesto, chives, salt & pepper to taste.

Keyword arugula, healthy breakfast, kale pesto, scrambled eggs, vegetarian recipe

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