|5 min||5 min||3|
|1 tbsp||Coconut oil|
|5 leaves||Kale (washed, chopped, stems removed)|
|6 piece||Sun-dried tomatoes (thinly sliced)|
|6 medium egg||Egg|
|1/2 cup||Almond milk, unsweetened (or water)|
|1 tsp||Hot pepper (chili) flakes|
|1 pinch||Salt and pepper|
1. Whisk your eggs with almond milk in a medium size bowl and set aside.
2. Heat a large pan to medium temperature and melt your coconut oil.
3. Lightly saute the kale for about 1-2 minutes.
4. Pour the egg mixture in the pan and scramble. Near the end, add your hot chili flakes, sea salt and pepper.