Scrambled Colors | Omleta Colorata

Ingredients:
 - Eggs (two or three)
 - Kale
 - Red bell pepper
 - Garlic and onion (to taste)
 - Olive oil
 - Spices: salt and pepper
 - Shredded parmesan
 - Prosciutto

Preparation:
 - Slice a few garlic cloves and the quarter of an onion (green garlic or scallions can be used instead as well).
 - Tear the kale leaves into small chunks.
 - Cut the red bell pepper into cubes.
 - Lightly broil the onion and the garlic in a bit of olive oil. I like to cook them till they turn slightly yellowish, but not too much (such that they retain some flavor).
 - Add the kale and the bell pepper, and cook for a minute or two. Keep stirring.
 - Move everything to one half of the pan, then add the eggs in the other side (don't break them yet).
 - Quickly sprinkle some salt and pepper over the dish.
 - Once the whites start to solidify and get a nice bright color, break the yellows, let them thicken a bit, the mix. This will add a mixture of both white and yellow colors to your final presentation.

Presentation:
 - While the dish is still hot, top with shredded parmesan (which will melt slightly) and sliced prosciutto.
 - I love to serve this recipe next to a red beet salad and an orange and apple smoothie. Together they make a very healthy and delicious breakfast.