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.
Ingredients
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
