Michael's Eggs & Kimchi Scramble

Get ready for Easter with some key egg recipes guaranteed to get your mouth watering. Keep reading for a simple, easy & healthy egg & kimchi scramble. Follow along Michael’s recipe for a healthy breakfast filled with great sources of protein and probiotics.


Sprinkle with a pinch of turmeric (1/4 teaspoon or less) for extra flavor.

Substitute spinach if you’re out of kale.

Ready in 15 minutes

Serves 1-2 people

250 calories per serving


  • 1/2 tablespoon extra virgin olive oil

  • 3 eggs

  • Handful kale leaves, thick stems removed, torn into thumb-sized pieces

  • 1/2 cup kimchi (spicy) - chopped

  • Salt & Pepper (for taste & absorption if adding turmeric)

  • Pinch of Chia seeds (optional)


  1. Lightly beat eggs in a bowl with salt & pepper.

  2. Heat oil in a sauté pan over medium until shimmering. Swirl the oil in the pan to coat the bottom and up a bit of the sides. Add the eggs and reduce heat to medium-low. Stir constantly as the eggs cook.

  3. When nearly cooked through, add the kale. Keep the eggs and kale moving around the pan.

  4. When the kale turns a bright green and is slightly wilted, add the kimchi. Give everything a good stir and heat for an additional minute or two.

  5. Spoon onto plates, and sprinkle with chia seeds, if desired.

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