Spring Pepper Asparagus Scramble
  • 2Tsp olive oil
  • 8Stalks Asparagus
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 4Large Eggs
  • 1Handfull KaleDestemmed and thinly sliced
  • 1/4Tsp Salt
  • 1/4Tsp Black Pepper
  • 1 AvocadoFor topping, optional
  1. Add the olive oil to a large pan over medium heat. Chop the asparagus and peppers and add to the pan. Season with salt and pepper and allow to cook until tender, about 4-5 minutes. Meanwhile, whisk the eggs together and set aside. Turn the heat to low and add the kale to the pan. Use a rubber spatula to stir the ingredients until the kale is just wilted.
  2. Push the vegetables to one side of the pan. If necessary, add more oil to the pan before slowly pouring the eggs in. Gently stir the eggs until they start to set then fold in the ingredients and stir until everything is combined. Remove from the heat while the eggs still have a little bit of sheen to them. Separate the mixture into two bowls and top with avocado, if using. Serve with toast and enjoy!