Scrambled Eggs with Peppers & Kale

264

Scrambled Eggs with Peppers & Kale

Servings 2
Cook Time 15 minutes

Ingredients

  • 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:
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
Follow Us

Contact Us

P   072 831 5002
E   [email protected]