| 6 | 10 | 238 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Meals |
| 4 min | 6 min | 2 |
| 2 tbsp | Almond milk, unsweetened |
| 1/2 avocado(s) | Avocado |
| 2 tbsp | Extra virgin olive oil (or coconut oil) |
| 2 cup | Kale |
| 2 tbsp | Salsa, ready-to-serve |
| 1 pinch | Salt and pepper |
Wash kale in cold water and remove stems.
Whisk the eggs in a bowl with the almond milk.
In pan, warm 2 tbs of oil on medium heat. Toss in the kale; stir; cover, and let cook for 1-2 minutes.
Uncover and stir kale, pushing it over to side of the pan, making room for your eggs.
Stir and scramble eggs continuously until cooked. Feel free to mix the kale into the egg scramble, or keep them separate. Salt and pepper to your taste.
Serve with your favourite salsa and/or fresh avocado.
| Vegetables | 1.6 |
