Ingredients:
3 eggs
1 Tbsp coconut aminos
2-3 whole kale leaves (or ~1/2 cup), chopped
1/4 cup blueberries
Coconut oil or fat of choice
In a small bowl, whisk eggs with coconut aminos.
Add a spoonful of your fat of choice to a small nonstick skillet over medium heat. Saute the kale for 2-3 minutes until softened and a bit wilted.
Add the blueberries to the kale and cook for another 2-3 minutes.
Pour the egg mixture into the pan and let it cook undisturbed for 3-4 minutes. Use a spatula to loosen the bottom of the eggs and then carefully flip them over. Allow the eggs to cook through, another couple of minutes.
