Ingredients

• 2 tablespoons organic extra virgin olive oil

• 1/2 organic red onion

• 1 organic red bell pepper (or 1/2 red and 1/2 orange)

• 4 cups organic baby kale or spinach

• 1 tablespoon organic chopped chives or other fresh herbs

• 4 organic pasture raised eggs

• ¼ cup organic shredded Colby cheese or crumbled goat cheese (optional)

• ¼ teaspoon sea salt

• Fresh ground organic black pepper

• Organic avocado slices, for serving

Instructions

1. Prep the vegetables: Thinly slice the red onion. Large dice the bell pepper.

2. Prep the eggs: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in the shredded cheese, fresh herbs, kosher salt, and plenty of fresh ground pepper.

3. Cook the vegetables: Heat the olive oil in a large skillet over medium high heat. When hot, add the onion and peppers. Cook 3 to 4 minutes until tender and just starting to brown, stirring occasionally. Reduce heat to low. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove and set aside.

4. Cook the eggs: Keep heat on low. Pour in the eggs. Cook for 20 to 30 seconds. When the eggs just start to set, use a flat spatula to scrape sections of eggs, gently stirring constantly until cooked but still soft, about 1 minute.

5. Add the vegetables and serve: Add the veggies back to the pan with the eggs. Stir for a few seconds until combined and warmed. Serve immediately.