Kale & Bell Pepper Frittata

Turmeric Scrambled Eggs with Kale and Bell Pepper is a nutritious and flavorful breakfast dish that’s perfect for starting your day with a burst of energy and flavor. This recipe combines the vibrant colors of red bell pepper and kale with the earthy warmth of turmeric. The result is a delicious scramble that’s not only visually appealing but also packed with nutrients. With just 15 minutes of preparation and 17 minutes of cooking time, you can treat yourself to a wholesome and satisfying breakfast.

Servings: 3

Preparation Time: 15 minutes

Cooking Time: 17 minutes

INGREDIENTS:

• 1-2 tablespoons coconut oil
• ½-1 teaspoon ground turmeric
• 1 small red bell pepper, seeded and chopped
• 1 cup fresh kale, tough ribs removed and chopped
• ¼ cup fresh chives, chopped
• 6 organic eggs
• Salt, to taste

INSTRUCTIONS:

1. Melt Coconut Oil and Add Turmeric: In a cast iron skillet, melt 1-2 tablespoons of coconut oil over medium-low heat. As the oil starts to heat, sprinkle ground turmeric into the oil and immediately stir to infuse the oil with the turmeric’s flavor and color.
2. Sauté Bell Pepper and Kale: Stir in the chopped red bell pepper and fresh kale into the skillet. Cook for about 2 minutes, stirring continuously, until the vegetables begin to soften and the kale turns bright green.
3. Beat Eggs and Add Salt: While the vegetables are cooking, in a bowl, crack and beat 6 organic eggs. Add salt to taste and beat well to ensure the salt is evenly distributed.
4. Add Eggs to Skillet: Reduce the heat to low to prevent the eggs from cooking too quickly. Pour the beaten eggs evenly over the bell pepper and kale mixture in the skillet.
5. Cover and Cook: Cover the skillet and let the eggs cook for about 10-15 minutes, or until they are fully set. The cooking time may vary based on your desired level of doneness.
6. Rest Before Serving: Remove the skillet from the heat and let it sit for about 5 minutes before serving. This allows the eggs to firm up further and makes it easier to cut and serve.

TIPS:

Here are some helpful tips to make your Turmeric Scrambled Eggs even better:

• Adjust the amount of coconut oil based on your preference for richness and flavor. You can use 1-2 tablespoons as desired.
• Experiment with the amount of turmeric to suit your taste. Turmeric has a distinct flavor, so start with a smaller quantity if you’re new to it.
• When beating the eggs, add a dash of milk or cream for extra creaminess.
• Use a non-stick cast iron skillet to prevent the eggs from sticking to the pan and ensure easy cleanup.
• Feel free to customize your scramble by adding cheese, diced tomatoes, or your favorite herbs and spices.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 191
• Fat: 13.5g
• Carbohydrates: 6.4g
• Fiber: 1g
• Sugar: 2.8g
• Protein: 12.4g

This Turmeric Scrambled Eggs with Kale and Bell Pepper is a feast for both your eyes and your taste buds. It’s a wholesome and nutritious breakfast option that provides essential vitamins, fiber, and protein to kickstart your day. With the fusion of colors and flavors, it’s a delightful change from traditional scrambled eggs. The tips provided will help you perfect this recipe, making it a go-to breakfast choice for a healthy and delicious start to your morning. Enjoy!