Blog Meal Plan Scramble with Kale and White Beans Scramble with Kale and White Beans

Scramble with Kale and White Beans

25 min Mediterranean Lunch Gluten freeHigh proteinQuick & Easy

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Egg - 150 g (3 pcs)
  • Olive oil - 5 ml (1 tsp)
  • Butter - 15 g (1 tbsp)
  • Salt and pepper - 0.3 g (1 pinch)
  • Tomato - 130 g (1 whole)
  • Leek - 80 g
  • Cannellini beans - 60 g (0.3 cup)
  • Curly kale, sliced - 130 g
  • Milk, semi-skimmed - 90 ml (0.4 cup)

How to make:

  1. In a medium bowl, whisk the eggs and milk. Set aside. Halve and slice the leek thinly, remove the thick stem from the curly kale and chop, drain and rince the beans
  2. Heat butter in a frying pan over a medium heat. Add the leeks and a pinch of salt and cook for 2 minutes. Add the kale and white beans to the pan along with the water. Cover for 2-3 minutes, until the kale starts to wilt
  3. Pour egg mixture into the frying pan and scramble until the eggs are set
  4. Season with salt and pepper and serve with sliced tomatoes, fresh basil and a drizzle of olive oil

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