Breakfast Scramble recipe

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Ingredients

2 teaspoons olive oil
1 red bell pepper, chopped
½ onion, diced
1 cup chopped kale, stems removed
2 teaspoons harissa paste (such as CAVA brand)
1 teaspoon minced garlic
6 eggs, beaten
3 slices cooked bacon, crumbled
⅓ cup crumbled feta
¼ cup chopped pepperoncini peppers

Nutrition Info

248.3 calories
carbohydrate: 7.1 g
cholesterol: 274.1 mg
fat: 17.5 g
fiber: 1.3 g
protein: 15.8 g
saturatedFat: 6.8 g
servingSize: -
sodium: 852.5 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1/2 the oil in a nonstick pan over medium high heat. Add bell pepper and onion, cook, stirring frequently, until pepper starts to brown, about 5 minutes. Add remaining oil. Stir kale, harissa, and garlic into the hot oil until well combined. Reduce heat to medium, splash in 1 to 2 tablespoons of water if needed.

  2. Gradually stir eggs into the kale mixture. Cook, stirring frequently, until nearly set, about 2 minutes. Mix in bacon, feta, and pepperoncini. Heat through. Transfer to a bowl or plate.

Recipe Yield

4 servings

Recipe Note

Eggs are scrambled with kale, harissa, bell peppers, and bacon for a quick yet flavor-packed keto breakfast done in one pan.

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