To answer your question ahead of time, no, you do not have to use red peppers or kale, you can use substitutions or eliminate extra veggies altogether. BUT you must use the potatoes BECAUSE it's just not the same without them.
Most of the basic ingredients are simple and you probably already have them on hand. The veggies are the only thing that you may not have, but as mentioned above, go ahead and get creative with this part if that's the case and use substitutions. I use a mandoline sometimes to get the veggies very thin. No big deal if you don't have one, just use a knife.
2 tablespoons of milk
1/2 of an onion (cut in half and cut horizontally thin)
1/2 of a red bell pepper (stemmed and seeded and sliced thin)
2 - 3 cups of fresh Kale (rinsed, stemmed and cut into 2 inch pieces)
1 large or 2 small red potatoes (peeled, sliced thin)
1/8 cup of water
1 tsp salt : divided
1/2 tsp of black pepper
2 tblsp of olive oil (divided)
Option: Serve with warm whole wheat Pita Bread. This can be wrapped in foil and heated in a 350 degree oven during the cooking process.
Option: Serve with a side of plain yogurt or sour cream for dipping.
Option: Serve with a side of Ketchup and Hot Sauce mixed together for dipping.
Option: After setting under the broiler, top with shredded orange cheddar, white cheddar or crumbled Feta Cheese and broil until melted.
***Two skillets required, one being a Medium Sized Oven Proof Skillet and another skillet for sauteeing.
Prepare the Potatoes, Onion, Red Bell Pepper and Kale as noted above. Set aside.
Beat together the Eggs, Milk and 1/2 tsp Salt. Set aside.