For a simple but flavorful keto breakfast made in one skillet, eggs are scrambled with kale, harissa, bell peppers, and bacon.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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
| Calories | 248 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 274 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 7 g |
| Sodium | 853 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |