Servings: 2

Time: 15 minutes


  • 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!


Serve with toast, roasted potatoes, or sweet potatoes.
Egg-free? Use mashed tofu.