Ingredients & Directions

4 Large Eggs
¼ tsp ground black pepper
¼ tsp salt
2 medium unpeeled red potatoes
½ Tbsp olive oil
1 bunch Italian kale (or other Kale Variety) approx. 6oz
¼ cup chopped onion
½ red bell pepper, chopped

Beat eggs, pepper and salt in large bowl, set aside. Microwave potatoes until slightly soft, but not completely cooked, then cube. (Alternate method without microwave: Cube potatoes and boil five minutes until slightly soft, drain.) Chop remaining vegetables while potatoes cool. Mix vegetables together. Heat oil in a 10-inch non stick skillet. Sauté vegetables for 5-8 minutes; add to eggs and mix well. Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8-10 minutes. Cover and let sit until eggs are completely set, about 5 minutes.

Serves 4

Recipe Provided by Liz Marr and Associates at Produce For Better Health Foundation