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Scrambled eggs with paprika and kale
Desembrood with scrambled eggs, kale and pointed pepper.
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Ingredients
Directions
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Cut the stem of the pointed pepper and carefully remove the seeds with a knife; keep the paprika whole.
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Cut the pointed pepper into rings. Heat the oil in a frying pan and stir-fry the pepper for 2 min. Slide to the side of the pan.
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Beat the eggs with the paprika powder. Pour into the frying pan and cook while stirring over medium heat. Season with pepper and salt.
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Add the kale, scoop and turn off the heat.
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Put the slices of bread on the plates and divide the scrambled eggs with the peppers and kale over them. Serve immediately.
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Nutrition
405Calories
Sodium15% DV365mg
Fat40% DV26g
Protein36% DV18g
Carbs7% DV22g
Fiber16% DV4g
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