Serves 4


2 bell red or green bell peppers, cut into half lengthwise, remove seeds
4-5 large eggs
2 cups kale, remove stems and cut thinly
¼ cup extra virgin olive oil
¼ small onion, diced
4 turkey breakfast sausages (optional)
½ cup pumpkin seeds, no shells
Salt and pepper to taste

How to cook:

  1. Preheat oven to 400°. Rub pepper halves with a bit of olive oil on both sides and sprinkle with salt. Set aside.
  2. In a bowl, scramble the eggs with a small pinch of salt. Set aside.
  3. Heat the pan over medium heat and pour in the remaining olive oil. Add onions and turkey sausage, and sauté until onions are tender. Add kale and cook until done.
  4. Add sauteed kale to eggs and mix it. Spoon mixture into the 4 pepper halves until full. If the filling is not enough, you can add egg to the mixture.
  5. Bake for 25-40 minutes or until eggs are set. Sprinkle with the pumpkin seeds and serve.

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