Low-Carb Power Greens Egg Skillet

Ingredients

• 1 large red bell pepper
• 1/2 large red onion
• 1 T olive oil
• 2 tsp. dried basil
• 1 tsp. Spike Seasoning
• 1 package Power Greens, Spinach, Kale, or other mixture of greens
• 12 large eggs
• 1 1/2 cup grated Mozzarella Cheese

Directions

1. Cut the red bell pepper and red onion into very small pieces. If you have a large non-stick skillet, use it here to make cleanup easier. Warm the olive oil, then cook the pepper and onion over medium heat until they just begin to soften, about 3 minutes. While those cook, roughly chop the power greens.
2. Once the pepper and onion have softened just a bit, add the dried basil and Spike Seasoning, or another seasoning blend that works well with eggs, and continue cooking for about 2 minutes more.
3. Add the Power Greens to the pan and fold them into the hot vegetables so they can wilt for a few minutes.
4. Whisk the eggs until the yolks and whites are fully blended.
5. Pour the eggs over the wilted greens and vegetables, then turn the heat down to medium low. Cook for 3-4 minutes, stirring a few times, until the eggs are beginning to set.
6. When the eggs are just starting to firm up, sprinkle in 1 cup of the Monterey Jack cheese and stir it through the eggs.
7. Continue cooking for about 3-4 minutes more, or until the eggs are cooked the way you like them. Scatter the remaining Monterey Jack cheese over the top and serve hot.