Scrambled Eggs with Kale & Kimchi

Enjoy these delicious Eggs


1 tsp Extra Virgin Olive Oil

3 eggs whisked

1 cup Kale Leaves (tough stems removed, finely chopped, packed)

2 tbsp water

1/2 cup Kimchi drained


1. Heat oil in a pan over medium-high heat.

2. Add the eggs to the pan and move them around with a spatula continuously. Keep pushing the eggs around the pan until fluffy and barely set, about 2 minutes. Transfer to a bowl.

3. Add kale leaves & water to the pan and cook until tender, about 2 – 3 minutes, drain any excess water.

4. Turn off the heat & gently fold in the scrambled eggs & kimchi until warmed through.