As you can see, there is a theme here of fresh greens, herbs, and eggs. Any veggies will do fine. I just find that I adore kale and egg combinations.
1 T. rosemary
1/4 c. or large handful fresh kale
Optional: 1 spoonful of bamboo shoots
1 T. organic virgin coconut oil for frying
1 T. Bragg's liquid aminos or San-J low sodium wheat free tamari
sea salt and pepper (to taste)
Optional: 1 T. red chili flakes
Melt oil in pan; add kale, bamboo shoots, seasonings, and tamari and sautee for 2-3 minutes until kale is tender and bright green. Remove veggies from pan and crack eggs into pan. Sprinkle eggs with the rosemary and cover, cooking on low 3 minutes. Throw on a plate and munch!
This recipe is dairy free and gluten free.