Breakfast Scramble
Description
Eggs are scrambled with kale, harissa, bell peppers, and bacon for a quick yet flavor-packed keto breakfast done in one pan.
Ingredients
•
2 teaspoons olive oil
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1 red bell pepper, chopped
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1/2 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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1/3 cup crumbled feta
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1/4 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.