Lemony Kale Scrambled Eggs

I am someone who wakes up hungry. If I don’t eat within the first hour after getting out of bed, I can’t focus on anything. I also have a very fast metabolism, so to ensure I can make it to lunch, I emphasize having a hearty breakfast. Never having a true sweet tooth, I often opt for an egg-based breakfast. These scrambled eggs are packed full of flavor, thanks to the ripe acidity of lemon, and could be dressed up for a Sunday brunch or made in a hurry (definitely under 5 minutes) before heading off to work.

·         Kale (Lacinato is best)

·         Lemon

·         Eggs

·         (optional) sharp cheddar cheese

·         Salt and Pepper

·         Olive Oil

1)      Heat a small frying pan to low/medium heat. Add olive oil, then small shreds of kale. Put enough kale in to fill the pan, as it will wilt. Sprinkle the kale with lemon juice (roughly ¼ lemon) and sauté.

2)      Crack two eggs in a small bowl and whisk with a fork. After the kale has wilted, push to one side and add the egg mixture. Sprinkle with salt and pepper. Let the eggs sit for ~ 30 seconds, then continue to scramble mixing in and out of the kale.

3)      (Optional) Mix in some sharp cheddar cheese until melted. I LOVE cheese in my eggs- but if you’re avoiding dairy it’s totally okay to forego this!