Scrambled Eggs with Peppers and Kale



by Randi Karlinsky MS, RDN, LDN, CHC


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Divide between plates and enjoy!


  • More Carbs: Serve with toast, roasted potatoes, or sweet potatoes.
  • Egg-Free: Use mashed tofu instead of eggs.