Serves 1. Recipe is from Inglewood Farm.
1 tsp. virgin olive oil
1/4 onion, chopped
1/2 red or orange bell pepper, chopped
2 cups kale, stemmed and shredded
2 large eggs
1/4 tsp. sea salt
1/4 cup ricotta cheese
1. In a frying pan, heat the oil and add the onion and bell pepper. Cook over medium-high heat until tender-crisp, 3 to 4 minutes.
2. Add kale and cover the pan. Cook until barely wilted, about 2 to 3 minutes.
3. Scramble eggs with salt and ricotta and pour over vegetables. Reduce heat to low and cook, stirring occasionally, until set to desired consistency, about 2 to 3 minutes.