Easy Recipe
Prep Time
10 minutes
Cook Time
7 minutes

This tasty and nourishing recipe has been a staple breakfast food during many of my pregnancies. It is quick to prepare and can easily be made on a busy weekday morning. I like to serve it with Breakfast Potatoes and a spoonful of raw cultured vegetables to maximize digestion.

2 teaspoons extra virgin olive oil (or organic butter)
2 cups finely chopped lacinato kale
4 large eggs
Herbamare (or sea salt)
freshly ground black pepper