Arugula Scramble With Kale Pesto Recipe

Eggs: The base of the scramble, providing protein and richness.

Arugula: Adds a peppery flavor and freshness to the scramble.

Olive oil: Used for cooking the arugula and making the pesto.

Kale: The main ingredient for the pesto, packed with nutrients.

Parmesan cheese: Adds a salty, umami flavor to the pesto.

Toasted pine nuts: Provides a nutty flavor and creamy texture to the pesto.

Garlic: Adds a pungent, aromatic flavor to the pesto.

Lemon juice: Brings acidity and brightness to the pesto.

Salt: Enhances the overall flavor of the dish.

When making the kale pesto, toast the pine nuts in a dry skillet over medium heat until they are golden brown and fragrant. This will enhance their nutty flavor and add depth to the pesto.

• eggs - Substitute with tofu: Tofu can be scrambled similarly to eggs and provides a similar texture and protein content.

• fresh arugula - Substitute with spinach: Spinach has a similar peppery flavor and can be used fresh in the scramble.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in cooking.

• chopped kale - Substitute with collard greens: Collard greens have a similar texture and nutritional profile, making them a good alternative for the pesto.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great option for those avoiding dairy.

• toasted pine nuts - Substitute with toasted sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor, and are often more affordable.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for pesto.

• fresh lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess to fresh lemon juice.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though you may need to adjust the quantity to avoid overpowering the dish.

• Allow the scramble to cool completely before storing. This prevents condensation, which can make the eggs soggy.
• Transfer the arugula scramble to an airtight container. For best results, use a shallow container to help the scramble cool evenly.
• Store the kale pesto separately in a small airtight container. This keeps the flavors fresh and prevents the pesto from making the scramble too moist.
• Label the containers with the date to keep track of freshness. The scramble can be stored in the refrigerator for up to 3 days.
• For freezing, place the cooled scramble in a freezer-safe container or a resealable plastic bag. Lay the bag flat in the freezer to save space.
• Freeze the kale pesto in an ice cube tray. Once frozen, transfer the pesto cubes to a resealable plastic bag. This allows you to thaw only what you need.
• When ready to eat, thaw the scramble and pesto in the refrigerator overnight. Reheat the scramble in a skillet over medium heat until warmed through, about 5 minutes.
• Add a fresh dollop of kale pesto on top of the reheated scramble just before serving to maintain its vibrant flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover arugula scramble in the skillet.
  4. Stir occasionally to ensure even heating, cooking for about 3-5 minutes until warmed through.
  5. Add a fresh dollop of kale pesto on top before serving.

• Microwave Method:

  1. Place the arugula scramble in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 15-second intervals if necessary.
  5. Top with kale pesto before serving.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the arugula scramble in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Add a fresh dollop of kale pesto before serving.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the arugula scramble to the bowl.
  4. Stir occasionally until heated through, about 5-7 minutes.
  5. Top with kale pesto before serving.

• Blender: To combine kale, parmesan, pine nuts, garlic, olive oil, lemon juice, and salt into a smooth pesto.

• Mixing bowl: To whisk the eggs until well combined.

• Skillet: To heat olive oil and cook the arugula until wilted, and to scramble the eggs.

• Whisk: To beat the eggs until they are well combined.

• Spatula: To stir and scramble the eggs in the skillet.

• Measuring cups: To measure out the arugula, kale, parmesan cheese, and olive oil.

• Measuring spoons: To measure the olive oil, lemon juice, and salt.

• Garlic press: To mince the garlic clove.

• Knife: To chop the kale.

• Cutting board: To provide a surface for chopping the kale.

Prepare ingredients in advance: Chop the kale and toast the pine nuts ahead of time to streamline the process.

Use a food processor: A food processor can make blending the pesto quicker and easier than a blender.

Pre-wash greens: Wash and dry the arugula and kale in advance to save time during cooking.

Batch cook: Make a larger batch of kale pesto and store it in the fridge for future use.

Quick scramble: Whisk the eggs the night before and store them in the fridge to save time in the morning.