Egg and Kale Scramble

Seasoned and scrambled eggs with cooked kale. This recipe works with any kind of milk or cheese: Plant milk / cheese, full fat dairy milk, non-fat dairy milk, etc. Full fat dairy or oat milk produce the fluffiest eggs. Best enjoyed with a toasted slice of Ezekiel bread with jam and your favorite morning drink.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a frying pan on medium heat and add EVOO. Crack two eggs into a mug or bowl. Add the milk. Whisk with a fork until the egg mixture is consistent. Add egg mixture to heated pan and scramble the eggs. Once cooked, add kale, parsley, rosemary, and seasoning to the same pain. Continue to scramble until kale is wilted. Plate and top with cheese.