Egg

2 grams

Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk together until fully combined.

Kale

100 grams

Olive oil

1

Garlic

1

In a heated frying pan, add the olive oil. Once hot, add minced garlic and cook for about 30 seconds until fragrant. Then add chopped kale and a little salt, and cook until wilted, about 3-5 minutes.

Egg

2 grams

Push the sautéed kale to one side of the pan and pour the beaten eggs into the other side. Cook and scramble until the eggs are just set, mixing with the kale at the end.

Serve your savory breakfast bowl hot, garnished with additional black pepper if desired. Enjoy it alone or alongside whole-grain toast for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days.