Scrambled eggs with sautéed kale, garlic and cherry tomatoes

By Nishta Saxena
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  • 1 teaspoon of butter or olive oil
  • 1 clove of chopped fresh garlic
  • 1 cup of ripped up kale leaves
  • ½ cup of halved cherry tomatoes
  • 2 eggs
  • Dash of cumin
  • Salt and pepper to taste


  1. In a bowl, whisk the scrambled eggs and set aside.
  2. In a medium fry pan, melt a small about of butter or olive oil.
  3. Add chopped fresh garlic until you can smell the aroma, then add the ripped kale leaves.
  4. Once the kale leaves are wilted, add the halved cherry tomatoes and cook until soft.
  5. Add a dash of cumin, and stir.
  6. Add the scrambled eggs, reduce heat and allow to curdle until desired texture (approx. 5 minutes)
  7. Add salt and pepper to taste and enjoy!

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