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