NME Scrambled Eggs with Peppers and Kale/Spinach

2 Serving 15 Minutes


1/4 tsp Extra Virgin Olive Oil

1 Red Bell Pepper (sliced)

2 cups Kale/Spinach Leaves (chopped)

6 Egg

Sea Salt & Black Pepper (to taste)


  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.

  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.

  3. Push the veggies to one side of the pan, and pour the beaten eggs into the empty side. Use a spatula to scramble, slowly incorporating the veggies once the eggs are no longer very wet.

  4. Divide between plates and enjoy!

Nutrition per serving

Calories 297

Fat 18g

Carbs 11g

Protein 21g

Fiber 3g

Sugar 3g


More carbs - Serve with toast, roasted potatoes, or sweet potatoes.

Egg-Free - Use mashed tofu instead of eggs.


NMELifestyle LLC.

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