One-Pan Kale & Eggs

This one-pan kale & eggs is perfect as a low carb breakfast, a light meal or a post-workout snack. It takes only 15 minutes on the stove to make. It’s fast, healthy and delicious. And yes, I’m still on momentum to cook one low-carb meal a day as a lifestyle change, to keep the weight in check :P

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One-Pan Kale & Eggs Recipe

I love my egg yolk runny, so I took the pan off the stove right after the egg white is set. You can dip the kale or bread in the yolk to soak up the runny yolk.  I serve it straight from the pan as they look best that way, plus it saves me from washing one more plate.

Kale Blend

This was the packet of kale I used. I was actually looking for spinach but they were not looking good that day. I seldom buy pre-cut vegetables but surprisingly this packet of kale was the freshest bag in the supermarket. But there is so little in the bag that I can only make a one-person portion. Feel free to cut up more kale and cook it in a bigger pan for larger servings to share on the table.

One-Pan Kale & Eggs Recipe

This recipe serves one person and it is recommended to use a 20-cm frying pan for this serving.

To cook for more, increase the ingredients and use a bigger pan (24 or 28 cm) accordingly.


  • 1/2 tbsp olive oil
  • 1/4 onion diced
  • 100g kale leaves thinly sliced
  • 1/2 tsp dried Italian seasoning (or any fave dried herbs)
  • 1/2 tsp chilli flakes optional
  • 1/8 tsp garlic salt (or tiny pinch of regular salt)
  • small squeeze of lemon
  • 3 tbsp rich chicken broth
  • 2 eggs
  • freshly cracked black pepper
  • 1 lemon wedge

You also need

  • a non-stick 20cm frying pan


  1. Cook onions. Heat oil in pan and cook onions on medium heat until they start to soften.
  2. Cook kale. Add kale, Italian seasoning, chilli flakes and garlic salt. Stir fry until just wilted, then add lemon juice and chicken broth. Give everything a good stir, then cover with lid and simmer for 2-3 minutes, or until the kale is softened to liking.
  3. Cook eggs. Make two wells in the pan. Crack the eggs into the wells. Cook on low heat until the egg white is set, and the yolk cooked to preferred consistency.
  4. Serving suggestion. Season with black pepper and serve it straight from the pan with a lemon wedge.

Cooking Note(s):

  1. You can use any variety of kale available in your area. I’m using a mix of curly & tuscan kale.
  2. I’m using tetra-pak chicken broth which is rich tasting. You can substitute with water with more (garlic) salt added in place of the broth.