- 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.
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.