Scrambled Eggs with Kale and Tomato

Scrambled Eggs with Kale and Tomato

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Revoltillo de Huevos, Scrambled Eggs a la Dominicana

Serves: 1

Time Taken: 10 mins


  • 2 eggs
  • 1/2 tsp oregano
  • 1/4 cup milk
  • 8-10 cherry tomatoes, halved
  • 60 gms frozen or fresh kale
  • 1 tbsp olive oil
  • salt and pepper to taste


  1. Whisk eggs, oregano and milk together
  2. In a non-stick pan, heat oil and add tomatoes and sauté for 3-4 mins until soft
  3. Add kale by pulling off stalk and sauté for further 2 mins
  4. Add egg mixture to pan and allow to fill the pan evenly around mixture
  5. Serve immediately