Recipes
Summer Pepper, Onion & Kale Egg Scramble
Uses: liquid eggs, bell pepper, Spanish onion, kale, cheddar
Ingredients:
- 1/3 to 1/2 cup liquid eggs
- 1/4 cup diced bell pepper
- 2 tablespoons diced Spanish onion
- 1/2 cup chopped kale
- 2 tablespoons shredded cheddar
- 1 teaspoon oil or butter, if available
Instructions:
- Warm oil or butter in a small pan over medium heat.
- Add onion and bell pepper and cook for 2 to 3 minutes, until they smell sweet and begin to soften.
- Add kale and cook just until it wilts and turns bright green. Season with black pepper, garlic powder, cumin, or paprika.
- Pour in the liquid eggs and stir gently until fully cooked but still soft.
- Sprinkle cheddar over the top and let it melt before serving.
Client note: This is a colorful way to bring vegetables into breakfast while keeping the eggs soft and familiar.
Optional: Serve with a warm tortilla on the side.