Scrambled Eggs with Peppers & Kale
Ingredients
- 1½ tsps Extra Virgin Olive Oil
- 1 Red Bell Pepper (sliced)
- 2 cups Kale Leaves (chopped)
- 6 Egg
- Sea Salt & Black Pepper (to taste)
Instructions
- Heat the olive oil in a skillet over medium heat. Add the red bell pepper 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!
Notes
More carbs: Serve with toast, roasted potatoes, or sweet potatoes.
Egg-Free: Use mashed tofu instead of eggs. Nutrition:
Egg-Free: Use mashed tofu instead of eggs. Nutrition:
| Fat | 18g | |
| Saturated | 5g | |
| Trans | 0g | |
| Polyunsaturated | 3g | |
| Monounsaturated | 8g | |
| Carbs | 6g | |
| Fiber | 2g | |
| Sugar | 3g | |
| Protein | 20g | |
| Cholesterol | 558mg | |
| Sodium | 227mg | |
| Potassium | 406mg | |
| Vitamin A | 3683IU | |
| Vitamin C | 96mg | |
| Calcium | 142mg | |
| Iron | 3mg | |
| Vitamin D | 123IU | |
| Vitamin E | 3mg | |
| Vitamin K | 87μg | |
| Thiamine | 0.1mg | |
| Riboflavin | 0.8mg | |
| Niacin | 1mg | |
| Vitamin B6 | 0.5mg | |
| Folate | 111μg | |
| Vitamin B12 | 1.5μg | |
| Phosphorous | 324mg | |
| Magnesium | 32mg | |
| Zinc | 2mg | |
| Selenium | 46μg |
