Slow Saturday Breakfast: Sautéed Onion & Kale Breakfast Scramble

Happy Monday! Hope everyone had a fantastic Mother’s Day yesterday. What a wonderful and so totally worthwhile holiday that one is…I mean really, does ANYONE work as hard and do as much for you as your mom?


Judging from the outpouring of social media love I saw yesterday I would say the answer is no. I am clearly one of millions who thinks my own mother hung the moon, and as I’ve found with many things, I appreciate her more and more with each passing year. What is that old adage? With age comes wisdom? Something like that. It’s true though, as I get closer to considering becoming a mom myself, I wonder how in the heck my mom ever did it! When my sister and I were growing up my mother  kept our house spotless, did most of the yard work, did all the grocery shopping and laundry, had a home cooked meal on the table every single night, made sure neither of us ever wanted for anything including homemade, hand sewn Halloween costumes that she would whip up in the blink of an eye, attended all of our school and non-school events and shuttled us back and forth to whatever extra curricular activities or play dates were happening at the moment….oh yeah, and she worked FULL TIME! Superwoman, right?

Proof of homemade costumes…this must have been the year Aladdin came out

My dad traveled for work 4-5 days a week when I was growing up so my mom was essentially a single parent, but she never missed a beat. Robert and I absolutely want children of our own someday but we’re not quite there yet. When I say we I really mean me, because if I’m being honest I sometimes find it overwhelming just to work full time, keep up our home and take care of Renly. If I can’t always find the time to walk my dog, how in the world am I going to throw children into the mix someday?!? Am I the only not yet parent who wonders this? To every working mom out there, I salute you! You are all superwomen! And to non-working moms, I salute you too because I can only imagine that being on call 24/7 is the hardest job of them all! I guess when the time is right for Robert and I, I can turn to my own superhero mom (and amazing mother and sister in law!) to help show me the ropes!


Since I wasn’t able to be with my own mom, I spent yesterday celebrating the new mothers in my life, my in-laws! We had a wonderful day treating my mother-in-law, sister-in-law and brother-in-law’s mother (Did you catch all that…I know that was a lot of “in laws” to keep up with) to brunch. We took the boat to ELA’s, a seafood restaurant with yummy food and even better water views. Since I am a notorious planner I had already checked the menu out online.

I know, it’s a problem, I’m never going to change sorry  I’m working on it.


I was glad I  checked it out because while delicious sounding, most of the options were pretty darn caloric. For example, Blueberry Stuffed French Toast – triple stacked cinnamon texas toast dusted with powdered sugar, stuffed with blueberries, cream cheese and walnuts, finished with whipped cream, fresh berries and syrup served with applewood smoked bacon strips.  Holy yum and holy heart attack, right? I decided I should make myself a healthy breakfast that would keep me from being ravenous at our 1:00 reservations and devouring all the stuffed french toast I could get my hands on.


Enter one of my recent breakfast staples, sautéed onion and kale breakfast scramble. This may not sound or look terribly appealing, but I promise it is delicious! Packed with protein and yummy nutrients it will keep you full for hours which is always a breakfast win.

red onions cooking down

I love breakfast dates and sweet Robert treats me to them occasionally on the weekends. I got the idea for this scramble from one of our favorite places, the Palmetto Bay Sunrise Café. They are famous for their unique benedict options and my favorite includes grilled red onion, sliced tomato and avocado. The first time I ordered it I was wary of the grilled red onion but our waitress assured me that it made the dish. I gave it a try and couldn’t believe how much more flavorful and delicious sautéed red onions are than their white or yellow brothers. Don’t get me wrong, I love cooked onions of all colors, but grilled red onions went beautifully with eggs and I decided I had to start incorporating them into more of my cooking.

 sauteed veggies

I have long been a lover of greens, whether they are ground into my morning smoothies or eaten in a lunch time salad, but cooked greens…meh. Robert and I both love spinach and go through a lot of it every week, but I find sautéed spinach as a stand alone to be pretty slimy and gross. I suppose that since I don’t care for cooked spinach I automatically lumped cooked kale into the same boat long ago without ever giving it a try. Thank goodness for second chances because as much as I loathe sautéed spinach I LOVE sautéed kale! It keeps its texture and has a much better flavor without even a hint of slime.  If you made the mistake of writing off cooked kale prematurely as I did I beg you to give it a try!


I love getting a serving of vegetables in in the morning so I load them into this dish….feel free to adjust the amounts to your personal taste! If you can’t imagine breakfast without meat (Or you want to make this for lunch) you can add diced ham or turkey, or most any leftover meat to this scramble, but it is equally delicious meat free. Hope you enjoy it as much as I do! Oh, and before you think I’m a total square…I DID try the stuffed french toast, we split an order between the four ladies at our table. It was the perfect treat after the arugula salad I ordered for my meal. Balance. Smile

Sautéed Onion and Kale Breakfast Scramble


2-3 cups chopped or torn Kale, tough stems removed (I typically don’t measure this out and just fill my pan, it will cook down)

1/2 cup diced Red Onion

2 Eggs plus 2 egg whites

splash of Milk

Salt and Pepper to taste

1 tsp. Olive Oil

Olive or Coconut Oil Spray

Optional: Diced ham or turkey, any other leftover meat or veggie you desire!


1. Heat tsp. of olive oil in a pan over medium high heat. Add Red Onion, sprinkle with salt and pepper and sauté until slightly browned (this adds flavor!) about 3-5 minutes.

2. Once onion is cooked through, add your Kale, spritz with olive oil spray and salt and pepper generously. Sauté kale until cooked down, stirring occasionally, about 3-5 more minutes.

3. Once veggies have cooked down, if you are adding deli or leftover meat, do so now and cook for an additional minute to heat meat through.Crack both Eggs and Egg Whites over veggies and add splash of Milk (it helps to create a fluffier scramble). Scramble eggs to desired doneness. Transfer to plate and enjoy!

scramble 2

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