Egg Scramble with Kale and White Beans




Yield 2 servings

Gluten-Free and Dairy Free, this quick and easy egg scramble with kale and white beans is a great choices for breakfast, lunch or dinner.



  1. In a medium bowl, whisk the eggs and milk. Set aside.
  2. Heat oil/butter in a skillet over medium heat. Add the leeks and a pinch of salt. Cook for 2 minutes. Add the kale and white beans to the pan along with the water. Cook for a 2-3 minutes until the kale starts to wilt.
  3. Pour egg mixture into skillet and scramble until the eggs are set.
  4. Season with salt and pepper. Serve.


  • Serve with freshly sliced tomatoes
  • Serve with a sprinkle of fresh basil,  za'atar or red pepper flakes
  • Add shredded Parmesan just as the eggs begin to set

Recipe by Katie Cavuto at