1 x red pepper
1 x onion
Tortillas (Corn / Flour)
Chop the bell pepper and onion and sauté in a little oil with salt, pepper and a spice of your choice until soft. Add your kale in the last few minutes. If you are using leftover cooked vegetables, skip this part.
Set your veggies aside and clean your skillet before adding olive oil or butter. Stir 4 eggs until light and fluffy.
Heat up your tortillas and pile with the vegetable mixture, scrambled eggs, fresh tomato, and sliced avocado.
Roll up and enjoy! Other delicious additions include hot sauce, feta cheese, bacon, whatever takes your fancy.
Zero Residue Tips: -This recipe really works with whatever veggie you have in the fridge. -The tortillas are ideal to store in the freezer, since they hardly take time to defrost. Leftover avocado or kale can be stored in the freezer, both perfect to add to a healthy green smoothie.