Looking to change a bit my breakfast meal, I decided to add more veggies to a regular omelet or scrambled egg. March is National Nutrition Month®, and I am purposefully adding more veggies to my family meals. I don’t want to just add vegetables, and eat healthy, I want to enjoy the process. “Savor the Flavor of Eating Right” is this month’s theme, so while I cook, and eat each meal, I want to enjoy the aromas of the meal prep, savor the delicious flavors on my plate, and love the time we spend as a family at the table.
Kale has many benefits, including vitamin A, C, K, and B; as well as antioxidants. One cup of kale has only 33 calories, and 3 grams of protein. Learn more about the benefits here.
Recipe ingredients:
1 egg (substitute: egg white, or egg substitute)
Variety/colorful peppers chopped (desired amount)
Onion chopped (desired amount)
Kale (desired amount)
Cooking spray or 1 tablespoon of olive oil
1.Spray the pan with cooking spray or add the oil on medium heat
- Sauté the peppers and onion
- Add the Kale and sauté for a few minutes
- Add scrambled egg
- Cook until egg is done (not runny)
- You may turn to make it scrambled, I prefer to just cook on one side and turn to cook on the other side (my style of omelet).
- Savor all the flavors
