Vegetable Breakfast Scramble
2 tablespoons olive oil
1/2 red onion
1 red bell pepper (or half of red bell pepper and half of orange bell pepper)
4 cups baby kale or spinach
Avocado slices (for serving)
1 tablespoon chopped chives or other fresh herbs
¼ cup shredded Colby cheese or crumbled goat cheese (optional)
¼ teaspoon kosher salt
Ground black pepper
Prepare the vegetables:
Thinly slice red onion and dice the bell pepper into large pieces.
Prepare the eggs:
In a bowl, whisk eggs together until well-beaten. Stir in shredded cheese, fresh herbs, kosher salt, and an ample amount of ground black pepper.
Cook the veggies:
Heat the olive oil in a skillet over medium-high heat. When heated, add onion and peppers. Cook approximately 3 to 4 minutes and just starting to brown, occasionally stir. Reduce the heat to low. Add pinch of salt and baby greens. Cook for approximately 30 seconds (until they are wilted). Remove then set aside.
Cook the eggs:
Keep the heat on low. Pour in eggs. Cook for approximately 20 to 30 seconds. When the eggs just start to set, use flat spatula to scrape sections of eggs. Continuously gently stir until cooked but be sure the eggs are still soft, approximately 1 minute.
Add the veggies to the pan with the eggs. Combine together and cook just until warmed.
Serve and enjoy!