In a skillet over medium heat, sautee the peppers and kale in olive or avocado oil until fork tender (about 2-3 minutes). Add tomatoes and cook until soft (about 5 minutes total).
Meanwhile, in a small bowl, whisk the eggs. Pour the egg mixture over the vegetables and stir until scrambled. Add olives, artichokes and goat cheese and wait for the cheese to soften.
On a large plate, arrange a bed of mixed greens. Transfer the scramble on top of the greens.
Season with salt and pepper.
Optional: Drizzle the salad- scramble with 1 tbsp olive oil if desired, top with 1 tbsp hemp seeds or 1/4 an avocado!
