Kale Sweet Potato Feta Scramble

  • Nutritional Coaching & Diet Plans For Fitness Gym Members

Recipe from Love Real Food

Makes 4 servings


Sauteed Sweet Potato and Kale

  • 2 Tb extra virgin olive oil

  • Pinch of red pepper flakes

  • 1 pound sweet potatoes (about 2 small or 1 large), peeled and cut into 1/4-inch cubes

  • 1/4 tsp fine sea salt

  • 1/2 medium bunch kale (about 4 oz), preferably Tuscan (lacinato), tough ribs removed and leaves chopped into bite-size pieces

  • 1/2 cup water

  • 1/3 cup chopped green onion (2 to 4), plus more for garnish

Scrambled Eggs

  • 8 eggs

  • 2 Tb neutral-flavored milk of choice

  • 1/4 tsp fine sea salt

  • Freshly ground black pepper

  • 2 tsp extra virgin olive oil


  • 1/3 cup crumbled feta cheese (about 2 oz)

  • 1 avocado, sliced into thin strips

  • Hot sauce


  1. To prepare the sweet potato and kale: In a large skillet, heat the olive oil over medium heat until shimmering. Add the pepper flakes (more if you like heat, less if you don’t) and cook until fragrant, about 30 seconds. Add the sweet potatoes and salt and toss to coat. Add a few handfuls of kale and toss to coat in oil. Repeat until all of the kale has been added to the pan.

  2. Pour the water into the pan, being careful to avoid oil splatters in the process. Cover the skillet, reduce the heat to medium-low, and cook for 5 minutes. Uncover and toss in the green onions. Cook, stirring occasionally, until all of the liquid has evaporated and the sweet potatoes are tender and easily pierced through by a fork, 9 to 11 minutes. Set aside.

  3. Meanwhile, to scramble the eggs: Crack the eggs into a medium bowl. Add the milk, salt, and a few twists of pepper. Beat the mixture with a whisk until it’s thoroughly combined and the mixture is pure yellow.

  4. In a medium skillet, warm the oil over medium-high heat until shimmering. Swirl the pan to coat and pour in the egg mixture. Use a heat-resistant spatula to scrape the eggs along the bottom and sides of the skillet until they begin to clump and the spatula leaves a trail on the bottom of the skillet, about 1 1/2 minutes.

  5. Reduce the heat to low and gently fold the eggs over on themselves until they are clumpy but still slightly wet, 30 to 60 seconds. Scoot the eggs into the pan of cooked sweet potato and kale. Stir to combine, then season to taste with salt and pepper.

  6. Spoon the mixture into bowls and garnish each one with a sprinkle of feta, a few slices of avocado, and chopped green onion. Serve immediately, with hot sauce on the side.

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