- 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
- 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.
- 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)