Breakfast Scramble

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

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 248 Calories

Ingredients

• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 6 eggs, beaten
• 1 red bell pepper, chopped
• 3 slices cooked bacon, crumbled
• 1 cup chopped kale, stems removed
• 2 teaspoons harissa paste (such as CAVA brand)
• 0.5 onion, diced
• 0.33333334326744 cup crumbled feta
• 0.25 cup chopped pepperoncini peppers

Recipe Instructions

Step 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.

Step 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.