![](https://cdn.statically.io/img/www.allrecipes.com/thmb/jlACdZRopbwJDxFVgVfR7a3__LQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4994876-1b4dc72fb35548cca9f1890962a2c3ec.jpg)
Ingredients
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2 teaspoons olive oil
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1 red bell pepper, chopped
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½ onion, diced
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1 cup chopped kale, stems removed
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2 teaspoons harissa paste (such as CAVA brand)
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1 teaspoon minced garlic
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6 eggs, beaten
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3 slices cooked bacon, crumbled
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⅓ cup crumbled feta
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¼ cup chopped pepperoncini peppers
Directions
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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.
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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 | |
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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.