Scrambled eggs are a family favourite when it comes to an easy breakfast! If it wasn’t already full of enough goodness, why not add some delicious and colourful veg to make it even better. Capsicum is packed full of vitamin C, eggs are an awesome source of vitamin D and well kale is a superfood, so you know you’re winning there!
Scrambled Eggs with Capsicums & Kale
Scrambled eggs are a family favourite when it comes to an easy breakfast! If it wasn’t already full of enough goodness, why not add some delicious and colourful veg to make it even better. Capsicum is packed full of vitamin C, eggs are an awesome source of vitamin D and well kale is a superfood, so you know you’re winning there!
Ingredients
- 3/4 tsp Extra Virgin Olive Oil
- 1/2 Red Capsicum (sliced)
- 1 cup Kale Leaves (chopped)
- 3 egg
- Sea Salt & Black Pepper (to taste)
Instructions
- Heat the olive oil in a frying pan over medium heat. Add the red capsicum andkale leaves and saute until softened, about 5 to 7 minutes
- While the veggies are cooking, crack the eggs into a bowl and season with saltand pepper. Beat gently with a fork until well combined.
- Push the veggies to one side of the pan, and pour the beaten eggs into theempty side. Use a spatula to scramble, slowly incorporating the veggies oncethe eggs are no longer very wet.
- Divide between plates and enjoy!
Nutrition
Calories: 267kcalCarbohydrates: 6gProtein: 20gFat: 18gSaturated Fat: 5gCholesterol: 558mgSodium: 227mgSugar: 3g
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