Broccoli and Kale Eggs

This may not sound appetizing first thing in the morning, but trust me- it really hits the spot. The fiber in the greens fills you up without any later morning sugar crash like you'd get off higher glycemic index meals. The rosemary compliments grilled or sauteed broccoli nicely.

3-4 spears fresh or frozen broccoli
1 handful of fresh kale, torn up into bite size pieces
3-4 eggs
1 T. Bragg's liquid aminos
1 T. organic virgin coconut oil for frying

Seasonings:
add a dash of your choice of garlic powder, onion powder, red chili flakes, and dried rosemary.

Melt coconut oil in a large frying pan. Add broccoli, kale, seasonings, and Bragg's to pan and saute for 2-4 minutes or until vegetables are tender but have not lost their color. You may want to turn the heat to low and cover the frying pan as to minimize vitamin and mineral loss to steam and high heat. Once the veggies are tender, remove from pan. You can either beat the eggs together for scrambled eggs, or crack them directly into the pan. Cover the eggs and cook on low 5-6 minutes, adding the veggies on top in the last few minutes of cooking.

Serves: 2

This recipe is dairy free and gluten free.