Breakfast Scramble

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

Submitted by Kim Nelson
Published on August 15, 2019
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

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

Directions

  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.

  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.

Nutrition Facts (per serving)

248 Calories
18g Fat
7g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 248
% Daily Value *
Total Fat 18g 22%
Saturated Fat 7g 34%
Cholesterol 274mg 91%
Sodium 853mg 37%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 16g 32%
Vitamin C 59mg 66%
Calcium 175mg 13%
Iron 2mg 12%
Potassium 313mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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