kimchi scrambled eggs

Serves 2

Ingredients:

• 1 1/2 tsps Extra Virgin Olive Oil

• 6 Egg (whisked)

• 2 cups Kale Leaves (tough stems removed, finely chopped, packed)

• 1/4 cup Water

• 1 cup Kimchi (drained)

Method:

1. Heat the 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 two minutes. Transfer to a bowl.

3. Add the kale leaves and water to the pan and cook until tender, about two to three minutes. Drain any excess liquid.

4. Turn off the heat and gently fold in the scrambled eggs and kimchi until warmed through. Divide onto plates and enjoy!