All Recipes Best Recipe Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

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: : -

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.
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.

4 servings

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