The Super-Paleo Scramlet

One of the joys of having a day off and a kitchen garden in full fall production is the ability to wake up, start the coffee, and head outside to forage. On these days where I tend to skip lunch (intermittent fasting in paleo-speak), a nice solid breakfast is in order and that calls for my so-called "super paleo scramlet"; not quite an omlet, not quite scrambled eggs; too many calories to count but remember it is not about total daily caloric intake but the balance of macronutrients and reasonable amounts of carbs.

 Start with about a half cup of diced sweet pepper and red onion.Saute until tender (I like them a little on the burnt side).

 Wilt in about two cups of coarsely chopped kale (chard or spinach works perfectly well too). This might take a few minutes but it reduces down to almost nothing. It is best not to burn anything at this point.
   

 Follow on with a little shredded meat in this case some turkey pepperoni. Sausage, chicken, beef; anything left over in the frig works just as well.
  
 

 Pour in three whipped eggs. In this case, our local farmer's pastured eggs with a little creme, salt/pepper, and a touch of garlic powder to taste. A little water may also be necessary to thin the whites since with super-fresh eggs they can be hard to whip at first. Hold on medium heat until nearly solid then split into two halves and flip. Turn off the heat and let the cast iron finish the backside.
 

Turn out and top off with a little shredded taco cheese mix, a few skirts of Tabasco. Some quartered Romas and a cup of straight up coffee (in this case Old Rag Mtn Camp Blend from Central Coffee Roasters.) finish off the combo.