As you know Sunday brunch is a big “to-do” in our home and I love making a giant omelet or scramble stuffed with delicious and nutrient dense veggies. This kale and peppers scramble is a favorite! It’s super simple, super healthy and simply delicious!
Kale is one of those superfoods you can easily add to your diet daily. It comes in several varieties with black kale, also called lacinato kale. being one of my favorites. I love the firm texture of the spear-like leaves, deep earthy flavor with a hint of sweet, nutty flavor in the stem. When making this scramble I cook it just enough to release the flavor and wilt the leaves slightly but still retain some crispness.serves 4 Preparation: 3 minutes Cooking time: 15 – 20 minutes
- 2 tbsp extra virgin olive oil
- 1 shallot, minced
- 1/2 head organic black kale
- 1 organic red pepper
- 8 eggs
- 1 tsp turmeric *
- fresh ground salt and pepper to taste
* You can grate fresh turmeric onto the finished scramble for more flavor.
Heat oil in a large skillet. Add minced shallot and sauté for about 1 minute.
Meanwhile remove stem and seeds from pepper and into chunks. Cut or tear the whole leaves of the kale, stems included into bite size pieces. Add to shallots and sauté for a couple more minutes until kale leaves begin to wilt slightly.
In a large bowl whisk eggs. Add turmeric, salt and pepper to taste.
Pour eggs onto veggies, reduce heat and cook until eggs are to your liking.
The best way to cook scrambled eggs is on a double boiler. This takes 20 to 30 minutes but keeps your eggs extremely moist and retains all their nutrients.
Serve alongside some sautéed sweet potatoes and a green salad and enjoy!