| 7 | 10 | 221 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 |
| 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.
Enjoy!
| Meat Alternative | 1.0 |
| Milk Alternative | 0.2 |
| Vegetables | 1.4 |
