Start by washing and slicing all your vegetables. Chop the kale into bite-sized pieces and set it aside.
In your large skillet, heat the olive oil over medium heat. Once hot, add the sliced mushrooms and sliced onion. Sauté for about 5 minutes, or until the mushrooms are tender and the onions are translucent.
Stir in the diced garlic and red pepper. Cook for an additional 2-3 minutes until the garlic is fragrant.
Add the chopped fresh kale to the skillet. Stir everything together and cook for another 3-4 minutes until the kale is wilted and vibrant.
Make three small wells in the vegetable mixture and crack an egg into each well. Cover the skillet and let the eggs cook for about 4-5 minutes or until the whites are set but the yolks remain runny.
Once the eggs are cooked to your liking, season with salt and pepper to taste. Serve hot, and enjoy your nutritious Kale Breakfast Skillet!
