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Scrambled Eggs with Peppers & Kale
Servings: 2
Time: 15 minutes
Ingredients
- 1½ teaspoons extra-virgin olive oil
- 1 red bell pepper, sliced
- 2 cups kale leaves, chopped
- 6 eggs
- sea salt and black pepper (to taste)
Step 1
Heat the olive oil in a skillet over medium heat. Add the red bell pepper and kale leaves and sauté until softened, about 5 to 7 minutes.
Step 2
While the veggies are cooking, crack the eggs into a bowl and season with salt and pepper. Beat gently with a fork until well combined.
Step 3
Push the veggies to one side of the pan and pour the beaten eggs onto the empty side. Use a spatula to scramble, slowly incorporating the veggies once the eggs are no longer very wet.
Step 4
Divide between plates and enjoy!
Notes
Serve with toast, roasted potatoes, or sweet potatoes.
Egg-free? Use mashed tofu.
Egg-free? Use mashed tofu.
