I created this recipe when I was pressed for time and knew I needed a great breakfast. The beauty is that it needs very little of your attention to happen. I found that slicing veggies ahead of time for a few days makes this a snap for busy mornings. There’s time for you to wash up, get dressed, and have a fab breakfast ready to go! Set a timer to be safe tho!
1 1/2 Cups zucchini, sliced
1/2 onion, sliced
1 1/2 Cups kale- spine removed and cut into small, bite sized pieces
1 Tablespoon coconut oil
Fine grain sea salt
Fresh ground pepper
Melt coconut oil in a cast iron skillet on medium heat.
Add onion, zucchini and kale and toss to mix. Sprinkle a pinch of salt and some fresh ground pepper on veggies.
Cover and set timer for 4 minutes.
Toss veggies around and arrange them so they are ready to be a flat surface for the eggs.
Crack 4 eggs over veggies. Sprinkle salt and pepper and cover again. Set timer for 4 minutes.
You can flip the veggies and eggs or keep them sunny side up until they are the doneness you like.