Scrambled Eggs with Peppers & Kale


Scrambled Eggs with Peppers & Kale

Servings 2
Cook Time 15 minutes


  • tsps Extra Virgin Olive Oil
  • 1 Red Bell Pepper (sliced)
  • 2 cups Kale Leaves (chopped)
  • 6 Egg
  • 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 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!


More carbs: Serve with toast, roasted potatoes, or sweet potatoes.
Egg-Free: Use mashed tofu instead of eggs.
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
Calories: 267kcal
Course: Breakfast
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