Breakfast: Scrambled Eggs with Kale and Red Pepper

Upon breaking my fast, I wanted some good hearty protein, but also wanted to keep on my veggie kick.  So I made this:

2 eggs, beaten
salt and pepper

1/4 -1/2 a sweet red pepper, chopped
1 large kale leaf, chopped
1 tsp. coconut oil
1 tsp. basil pesto

Heat the extra virgin coconut oil in a skillet, toss in the red pepper (allow to saute for a minute or two), and then the kale.  Saute until tender, then add the pesto, stirring to coat.  Now add the egg and scramble all together until the egg is cooked through.  The pesto tends to make it stick to the pan, but it tastes great.

This takes less than 5 minutes to make, is loaded with veggies, and is packed with flavour and hunger-satisfying protein.