| 10 | 25 | 352 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 2 |
| 1 tbsp | Butter, grass fed, unsalted |
| 1 onion(s) | Sweet onion (diced) |
| 8 mushroom(s) | Cremini (Italian) mushroom (sliced) |
| 2 cup | Kale (finely sliced) |
| 4 large | Egg (free-range) |
| 1 pepper(s) | Roasted red peppers, canned (finely sliced) |
| 2 tbsp | Goat cheese, soft (crumbled) |
| 1 pinch | Sea salt, fine |
| 1 dash | Black pepper |
| 2 tbsp | Basil, fresh ((optional)) |
In an oven-safe pan, over medium heat, melt the butter and add onions and mushrooms. Saute until softened and golden, about 3 minutes.
Add the kale and a tablespoon of water at a time and cook until wilted and shiny, about 3 minutes.
While the vegetables are cooking, crack eggs into a small bowl and whisk to combine. Pour eggs over vegetables and cook for about 3 minutes until the eggs set and the bottom is golden brown.
Turn on the Broil setting of the oven.
Add crumbled goat cheese and roasted red pepper to the top of the eggs and vegetables.
Place the pan under the broiler and cook it until the top is golden and the eggs are cooked through, between 2-5 minutes.
Remove from the broiler and sprinkle with salt and pepper and fresh herbs.
Slice into quarters and serve immediately!
| Meat Alternative | 1.1 |
| Milk Alternative | 0.2 |
| Vegetables | 4.6 |
