1 bell pepper, halved, seeds removed
3 eggs, whisked
2 Tbs almond milk, unsweetened or sub another milk
1/2 cup kale, chopped
1/3 cup tomato, chopped (1 medium-sized plum tomato)
1/3 cup onion, chopped (1/2 medium onion)
1 Clove garlic, minced
Cut bell pepper in half lengthwise, remove core and seeds.
In a small bowl, whisk eggs with unsweetened almond milk.
Chop kale, tomatoes, onion, and garlic.
Cook pepper halves in a large saute pan with 1/3 cup of water for about ten minutes, or until tender. Turn peppers over at the five minute mark, continue to cook the pepper for the remaining five minutes.
In a seperate medium sized pan, coated with cooking spray, cook eggs. Stir slowly using a wooden spoon or spatula, bringing in all the mixture from the edges of the pan. Gently stir in kale, tomato, onion, and garlic.
Plate the pepper hallow side up, add in scrambled eggs with vegetables.