AuthorElle LivingstonCategoryBreakfastDifficultyBeginnerWhen I am short on time, but need to fuel my body for a busy day, I love to pick fresh kale and peppers from my garden and prepare this delicious dish! This quick meal is a great source of protein and vitamin C to keep my energy up and boost my immune system. Try it! Bon Appetite!
Heat the olive oil in a skillet over medium heat. Add the red bell pepper, red onion, mushrooms and kale leaves and saute 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!
Ingredients
Directions
Heat the olive oil in a skillet over medium heat. Add the red bell pepper, red onion, mushrooms and kale leaves and saute 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!