I’m not going to lie. Breakfast is my kryptonite. Or rather, the lack of it is (...if that makes sense). If I do not eat breakfast very quickly after waking up, I go into full panic and starvation mode. The symptoms include extreme irritability, fatigue, and total lack of motivation. It follows then, that when I make breakfast I need it to be something easy to throw together in no time at all. This recipe is just all that and more.
Kale & Mushroom Scramble
Yields 4 servings
- 6 large kale leaves, coarsely chopped
- 14 mushrooms sliced
- 12 leaves basil, coarsely chopped
- 2 cloves garlic, minced
- 8 eggs, slightly beaten
- Sea salt and pepper to taste
- Parmesan cheese, grated for garnish
Heat 2 tbsp coconut oil in medium skillet over medium heat.
Sautee kale until it is a vibrant green and begins to wilt. Add mushrooms. Sautee until just soft. Add basil and garlic and sautee until the garlic is fragrant. Add eggs and continue to stir. Salt and pepper to taste. Remove from heat once eggs are completely cooked.
Grate fresh parmesan over top for garnish.
Recommendations: Top with a garlic or otherwise aioli, toasted pine nuts, or place atop some sourdough toast.