SCRAMBLED EGGS WITH KALE, AVOCADO, AND SALSA

Serves 1

• 1 tbls coconut oil
• 1 small onion, chopped
• 1 cup kale, chopped
• sea salt to taste
• black pepper to taste
• 2 eggs
• 1 avocado, sliced
• 1/4 cup salsa

SAUTÉ ONION AND KALE. Add coconut oil to a large pan over medium heat. When the oil is melted, add chopped onion. Sauté for about 5 minutes. Next, add kale. Season with sea salt and black pepper. Sauté for an additional 5 minutes.

SCRAMBLE AND COOK EGGS. Whisk eggs in a separate small bowl. Add the whisked eggs to the sauté pan. Cook the eggs with the vegetables until the texture is how you like it. Serve the eggs with avocado and salsa.