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Breakfast recipe · from the recipe book

Smoky Pepper and Onion Scramble with Greens

Fluffy eggs folded through sweet, smoky charred bell peppers and onion with salty feta, served beside a crisp, lemony kale and romaine salad with warm corn tortillas.

Smoky Pepper and Onion Scramble with Greens

Ingredients

  • 9 large450 gEggs9 large
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 1 medium120 gGreen bell pepperthinly sliced
  • 1 medium110 gYellow onionthinly sliced
  • 2 cloves6 gGarlicminced
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gGround cumin
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 1½ tbsp22 gOlive oil
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 3¾ cups chopped80 gKalestems removed, thinly sliced
  • 3¼ cups chopped150 gRomaine lettucechopped
  • 1½ tbsp20 gLemon juice
  • 2 tbsp chopped8 gFresh parsleychopped
  • 8 tortillas192 gCorn tortillas

Steps

  1. Make the greens first: in a large bowl, toss the kale with the lemon juice, one third of the olive oil and half of the salt, and rub the leaves for 1 minute until they soften. Add the romaine on top without tossing yet.
  2. Crack the eggs into a bowl, add the remaining half of the salt and the black pepper, and whisk until no streaks remain.
  3. Heat another third of the olive oil in a large nonstick skillet over medium-high heat. Add the onion, red bell pepper and green bell pepper and cook, stirring now and then, for 7 to 8 minutes until soft and charred at the edges.
  4. Stir in the garlic, smoked paprika and cumin and cook for 30 seconds until fragrant.
  5. Lower the heat to medium-low, add the last third of the olive oil, pour in the whisked eggs and gently push them across the pan with a spatula, folding them through the onion, red bell pepper and green bell pepper, for 3 to 4 minutes until softly set and cooked to 160°F (71°C).
  6. Take the skillet off the heat and scatter the feta and half of the parsley over the eggs.
  7. Warm the corn tortillas in a dry skillet or over a gas flame for about 20 seconds per side.
  8. Toss the kale and romaine together, sprinkle the salad with the remaining half of the parsley, and serve beside the scramble with the warm tortillas.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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