Scrambled Eggs with Bacon and Kale

Ingredients

Serves 2

5-6 slices of bacon cut into 2” pieces, cooked crisp and drained on a paper towel

1 1/2 tablespoon butter, divided

3 large eggs

2 tablespoons milk

Salt and pepper

1 medium red onion, chopped

½ bunch of kale, stems removed, then chopped

2 oz. swiss cheese, shredded

Directions

In a bowl whisk together eggs, milk, and salt and pepper. In a saucepan melt ½ tablespoon of butter until just melted.  Add eggs.  Let cook for 15 seconds, then scrape the bottom and sides of the pan with a rubber scraper, turning cooked eggs on top of raw egg. Continue to cook and scrape eggs over until eggs are fluffy and set.  Set aside.

In a skillet melt remaining 1 tablespoon butter with red onion.  Cook until onion softens. Then add kale.  Cook, stirring frequently 2 to 3 minutes.  Season with salt and pepper.  Stir in eggs and bacon.  Sprinkle with cheese and cook just until cheese melts and ingredients warm through.

Serve immediately.