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ABOUT THE RECIPE

INGREDIENTS
2 & 1/4 tsps Extra Virgin Olive Oil
1 & 1/2 Red Capsicum (sliced)
3 cups Kale Leaves (chopped)
9 Eggs
Sea Salt & Black Pepper (to taste)
PREPARATION
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!
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