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Scrambled Eggs with Peppers and Kale

1 Oct 2021 by Stephen Duncan

Scrambled Eggs with Peppers and Kale is the perfect start to the day. It’s ready in 15 mins or less and provides a big bang of protein, fats and essential nutrients.


SERVES: 2      READY IN: 15 MINS


Ingredients
  • 1 1/2 tsps extra virgin olive oil
  • 1 red bell pepper (sliced)
  • 2 cups kale leaves (chopped)
  • 6 eggs
  • Sea salt & black pepper (to taste) 
Method

1. Heat the olive oil in a skillet over medium heat.

2. Add the red bell pepper and kale leaves and saute until softened, about 5 to 7 minutes.

3. 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. 

4. 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. 

5. Divide between plates and enjoy! 


Notes

More Carbs: Serve with toast, roasted potatoes, or sweet potatoes.

Egg-Free Alternative: Use mashed tofu instead of eggs. 


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About Stephen Duncan

For over 26 years, I have been helping clients that have underlying, unresolved health issues to nourish themselves, heal and thrive. I use a combination of Functional Nutrition and Nutritional Therapy to provide a tailored plan that will restore digestive function and promote optimal health.

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