Ingredients:

2 Tbsp olive oil

1/2 red onion

1 red bell pepper (or 1/2 red and 1/2 orange)

4 cups baby kale or spinach

1 Tbsp chopped chives or other fresh herbs

4 eggs  

¼ cup grated cheese or crumbled goat cheese (optional)

¼ teaspoon salt

Fresh ground black pepper

Avocado slices, for serving

Method:

Prep the vegetables: Thinly slice the red onion. Large dice the bell pepper.

Prep the eggs: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in the grated cheese, fresh herbs, salt and plenty of fresh ground pepper.

Cook the vegetables: Heat the olive oil in a large skillet over medium high heat. When hot, add the onion and peppers. Cook 3 to 4 minutes until tender and just starting to brown, stirring occasionally. Reduce heat to low. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove and set aside.

Cook the eggs: Keep heat on low. Pour in the eggs. Cook for 20 to 30 seconds. When the eggs just start to set, use a flat spatula to scrape sections of eggs, gently stirring constantly until cooked but still soft, about 1 minute.

Add the vegetables and serve: Add the veggies back to the pan with the eggs. Stir for a few seconds until combined and warmed. Serve immediately