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Chop the red bell pepper and the red onion into pieces that are quite small.
Select a large non-stick skillet for this recipe if you have one so that cleaning the pan won't be so difficult. Heat the olive oil and then cook the red pepper and red onion over medium heat until they're barely starting to soften, about 3 minutes. While veggies cook, coarsely chop the power greens.
When red peppers and onions are barely softened, season with dried basil, and Spike Seasoning (or another seasoning blend that's good with eggs) and cook about 2 minutes more.
Add the Power Greens to the skillet and stir the greens into the hot veggies to let them wilt for a few minutes.
Beat the eggs until yolks and whites are well-combined.
Pour eggs over the wilted greens and veggies mixture and reduce the heat to medium low. Cook the eggs for 3-4 minutes, stirring a few times, until eggs are starting to look set.
When eggs are barely starting to set, add 1 cup of the Monterey Jack cheese, and stir to combine with the eggs.
Cook eggs about 3-4 minutes more, or until they're done to your liking. Top eggs with the rest of the Monterey Jack cheese and serve hot!