Get a hearty serving of veggies (including kale and tomatoes), plus additional nutrients in minutes with this tasty egg scramble.

Kale-and-Tomato Egg Scramble

Whisk together large eggs and milk in a small bowl; set aside.

Heat olive oil in a medium nonstick skillet over medium heat. Add kale and halved cherry tomatoes. Cook and stir for 3 to 4 minutes or until kale is wilted. Pour in egg mixture. Cook, stirring occasionally, to scramble. Continue cooking until eggs are set.

Transfer to serving plates. Garnish with cheese. Season to taste with salt and black pepper.