2 Serving 15 Minutes
1/4 tsp Extra Virgin Olive Oil
1 Red Bell Pepper (sliced)
2 cups Kale/Spinach Leaves (chopped)
Sea Salt & Black Pepper (to taste)
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.
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.
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.
Divide between plates and enjoy!
Nutrition per serving
More carbs - Serve with toast, roasted potatoes, or sweet potatoes.
Egg-Free - Use mashed tofu instead of eggs.