Makes 2 servings | Gluten free (dairy free option)
1 Tbsp butter (use coconut oil for dairy free)
4 large kale or swiss chard leaves, stems removed & chopped
2 Tbsp onion, diced
1/2 c mushrooms, chopped
2 Tbsp heavy cream (use coconut cream for dairy free)
1/2 tsp salt
1 oz chevre or feta (omit for dairy free)
- Preheat broiler.
- Melt butter over medium heat in a 9" skillet.
- Sauté onions and mushrooms, until translucent, then add kale or swiss chard and cook until wilted.
- Whisk eggs, salt and cream together and pour over vegetables. Do not stir, let the eggs set over med-low heat, careful not to burn the bottom.
- When you see small bubbles rising to the surface of the egg mixture, top with crumbled cheese and place under the broiler [6 - 8 inches from heat] Cook for 5 minutes or until the eggs are puffed up and cooked through. Let stand for 5 minutes before slicing.