Garlicky Mushroom Ricotta Scramble with Balsamic Kale

Steps

1. Prepare first: slice the mushrooms, mince the garlic, chop the kale, halve the cherry tomatoes and beat the eggs in a bowl with half the salt and half the black pepper.
2. Make the greens: in a large bowl, whisk the balsamic with one third of the olive oil and a quarter of the salt. Add the kale and massage it for 1 minute until it softens, then toss in the cherry tomatoes and set aside.
3. Heat another third of the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and the remaining quarter of the salt and cook, stirring occasionally, for 6 to 8 minutes until browned.
4. Stir in the garlic and thyme and cook for 30 seconds until fragrant. Add the spinach and cook for 1 minute until wilted.
5. Lower the heat to medium-low and add the remaining third of the olive oil. Pour in the beaten eggs and stir gently with a spatula, folding large soft curds, for 3 to 4 minutes.
6. When the eggs are nearly set, dot in spoonfuls of the ricotta and fold once or twice; cook until the eggs are set and reach 160°F (71°C).
7. Toast the bread while the eggs finish.
8. Sprinkle the scramble with the remaining black pepper and serve with the balsamic kale salad and the toast.