Ingredients
1/2 tsp Ghee
3 cups Kale Leaves (roughly chopped)
2 Eggs
2 Tbsp Pitted Kalamata Olives
1 Tbsp Nutritional Yeast
1/8 tsp Sea Salt
Directions
- Heat a skillet over medium heat and add the ghee. Once the skillet is hot, add the kale and cook for 2-3 minutes, until just wilted, stirring as needed.
- Make two spaces in the kale and crack eggs into each space. Add the olives and season everything with nutritional yeast and sea salt. Cover with a lid and cook for 3 to 4 minutes or until the eggs are cooked to your preference.
- Add the kale, olives and eggs to a plate. Serve and enjoy!
Notes
No Kale, use another leafy green, such as collards, Swiss chard, beet greens or rapini.
No Ghee, use organic butter, avocado oil or olive oil.
More Flavor, add extra seasoning such as garlic.
