• 1 Tbsp  olive oil
  • 1 cup chopped kale
  • 1 sliced green onion
  • 1/4 cup diced roasted red pepper
  • Sea salt and black pepper
  • 2 whisked large eggs
  1. Heat oven to 350 degrees. In a small ovenproof nonstick skillet heat the oil over a medium flame. Add the green onion and kale and cook until it begins to soften, about 2 minutes.  Add red pepper and cook until heated through. Season with salt and pepper.
  2. Pour the egg mixture over the vegetables in the skillet covering them evenly transfer skillet to oven. Bake for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley (optional)