Scrambled Eggs & Kale

2 Servings 

Prep: 5 min

Cook. 15 min

Potassium rich kale assists in water retention along with balancing out sodium levels.  Using coconut oil provides a more richer taste that traditional scrambles. Protein packed low carbs for breakfast or even as an evening meal. 

2 servings

• 3 large eggs
• 8 ounces of Kale ( one or two cups, you will need a lot)
• 1/2 tomato
• 1/2 onion ( purple)
• 2 table spoons Coconut Oil
• Himalayan Sea Salt to taste

STEP 1

Under medium heat, coat pan with coconut oil.  Start with onions until near sauteed. 

STEP 2

Add tomatoes, kale and eggs.  Keep stiring until eggs are fully cooked. Kale will shrink so be sure to use a packed full cup.