Submitted by: Isabel De Los Rios
Prep Time: 2 Minutes
Cook Time: 8 Minutes
Servings: 1
Yummy, colorful egg breakfast!
3 egg
1/2 c. kale
1/2 c. diced tomatoes, fresh
2 tsp. coconut oil
sea salt & black pepper to taste
Crack eggs into a bowl. Use a fork to whisk the eggs. Add chopped kale and diced tomatoes to the bowl, and stir to combine. Season with sea salt and pepper, to taste.
Heat coconut oil in a skillet over medium heat. Pour egg mixture into the hot skillet, and use a spatula to scramble the eggs as they cook.
*This recipe can easily be tweaked to meet your Allowable Servings. Adjust the number of eggs and amount of veggies used as needed.
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