- Kale (2 cups chopped)
- 1 small sweet potato
- 3 eggs
- 1 cup chopped bell pepper
- 2 teaspoons of olive oil or coconut oil for sautéing
- salt and pepper to taste
Chop all the vegetables and set aside.
Next crack the eggs and set aside. Use a whisk or a fork to beat the eggs until the yolks and egg whites are fully blended. Once the eggs are beat and the veggies are cut put two small sauce pans on the stove. Add the one teaspoon of olive oil or coconut oil to the pan and set the stove heat to medium. In one pan add the peppers and sweet potatoes. Once the veggies are browned turn off the heat and add the kale.
The oil in the second pan should now be hot. Carefully add the eggs to the hot pan. Once the eggs begin to puff up use a fork or spatula to lightly scramble the remainder of the eggs. Finally add the eggs and the kale to a plate and serve hot.
— By Nia, Rutgers University