Southwestern Scramble

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings


  • 2 tablespoons ghee
  • 1 yellow onion chopped
  • 1 green bell pepper seeded and chopped
  • 2 Roma tomatoes chopped
  • 1/4 cup pickled jalapenos chopped
  • 3 cups kale chopped and stems removed
  • Leftover beef from Kimchi Stir Fry
  • 8 eggs lightly beaten
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • sea salt
  • freshly ground black pepper
  • 1 avocado peeled, pitted and sliced
  • 1 cup cilantro chopped
  • 1 lime cut into wedges


  • Heat ghee in a large skillet over medium high heat. Add onion and bell pepper, cook for 2 to 3 minutes or until onion is soft and translucent.
  • Add tomatoes, jalapenos, and kale, cooking for another 2 minutes or until kale wilts. Then stir in beef, eggs, cumin, paprika, chili powder, salt and pepper. Cook, stirring constantly, for about 5 to 8 minutes or until eggs cook through.
  • Serve with avocado and cilantro on top with a wedge of lime on the side.


Related Recipe: Kimchi Stir Fry
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