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Rainbow Veggie Kale Scrambled Eggs
Loaded with a rainbow of fresh veggies and topped with lots of cheese, these scrambled eggs are the ultimate healthy way to start the day!
Servings 4 -6 servings
- 15 large eggs lightly beaten
- 2 cups chopped kale
- 1 cup shredded carrot
- 1 large sweet pepper diced
- 3 garlic cloves minced
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1 medium avocado diced
In a large nonstick skillet over medium heat, combine eggs, kale, carrot, pepper, and garlic. Stir over medium heat until eggs are cooked and veggies are tender.
Season eggs with salt and pepper taste. Top with cheese and avocado. Cover and let eggs stand 5 minutes or until cheese is melted. Serve hot.