Kitchen Sink Scramble

  • 1 tbsp Avocado oil
  • 1/2 Medium Yellow bell pepper (diced)
  • 3 Kale leaves (de-stemmed)
  • 1/2 cup Grape tomatoes
  • 2 Medium eggs
  • 1 tbsp Olives (sliced)
  • 1 Medium Artichoke (quartered)
  • 1 pinch Salt and pepper
  • 3 cup Lettuce, spring mix (mesclun) (mix of choice)
  • 1 tbsp Goat feta cheese

In a skillet over medium heat, sauté the peppers and kale in avocado oil until fork tender (about 2-3 minutes). Add tomatoes and cook until soft (about 5 minutes total).

Meanwhile, in a small bowl, whisk the eggs. Pour the egg mixture over the vegetables and stir until scrambled. Add olives, artichokes and feta and wait for the feta to soften.

On a large plate, arrange a bed of mixed greens. Transfer the scramble on top of the greens.

Season with salt and pepper.

Nutrition Facts

Per Portion

Calories 455
Calories from fat 165
Calories from saturated fat 47
Total Fat 18.3 g
Saturated Fat 5.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 7.6 g

Cholesterol 348 mg
Sodium 621 mg
Potassium 2414 mg
Total Carbohydrate 44 g
Dietary Fiber 16.5 g
Sugars 5.3 g
Protein 28.2 g

Dietary servings

Per Portion

Meat Alternative 1
Milk Alternative 0.2
Vegetables 8.6

Energy sources


Carbohydrates 39.1%
Fat 36.1%
Protein 24.8%

Kiki Athanassoulias

Kiki Athanassoulias is a Rotman Commerce graduate from Toronto, and a current fellow in the entrepreneurial non-profit organization, Venture for Canada. She joined Meal Garden — a health-focused meal planning startup, as it was a perfect fit to her strong passion for food and nutrition, complimented by her business background and entrepreneurial training. Today, she acts as Marketing Director, and her goal is to pay it forward by genuinely helping Meal Garden users succeed in living nutritious and well-balanced lives! In her free time, Kiki enjoys practicing yoga and writing for her blog, Mindfully Edible.

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