This recipe is something my daughter, Grace, created. She makes a variation of this recipe frequently! Often she will add chopped chicken sausages to the mixture and omit the eggs. You can serve this with warmed corn tortillas, sour cream, and sliced avocados for a breakfast taco if you would like! This recipe is great to make on a weekend morning before a busy day with your children. The balance of protein, complex carbohydrates, and fats will keep them going for hours without getting hungry.
Ingredients
        
	
	        2          tablespoons      
        extra virgin olive oil  
      
	
	        3          medium      
        red potatoes  
    
        diced  
        (about 1 pound)  
      
	
	        1          small      
        onions  
    
        diced  
      
	
	        1          large      
        red bell peppers  
    
        diced  
      
	
	        ½          teaspoons      
        sea salt  
      
	
	        ½          teaspoons      
        garlic powder  
      
	
	        ½          teaspoons      
        paprika  
      
	
	        ½          teaspoons      
        ground cumin  
      
	
	        ¼          teaspoons      
        crushed red pepper flakes  
      
	
	        ¼          teaspoons      
        black pepper  
      
	
	        1½          cups      
        cooked  
    
        black beans  
    
        rinsed and drained  
        (or 1 can)  
      
	
	        2          cups      
        chopped  
    
        kale  
      
	
	        4          large      
        eggs