Green Veggie Eggs
Ingredients
- 5 large eggs
- ¾ medium avocado peeled and pitted
- 1½ cups spinach or kale with ribs removed
- 1 T ghee
- ⅛ t sea salt to taste
- ⅛ t black pepper to taste
Instructions
- Crack the eggs into a blender. Add the avocado and kale. Blend until the mixture is smooth and has even color and consistency.
- Heat a large cast iron skillet over medium-low heat.
- Once the skillet is hot, add your ghee (or cooking oil), and allow it to heat. Swirl it around the skillet to ensure that the bottom and sides of the pan are well coated.
- Pour the blended egg mixture into the hot skillet and allow it to slowly cook. Season with salt and pepper to taste.
- Allow the eggs to cook undisturbed until the edges have begun to cook and look slightly different in color than the rest of the eggs. Using a wooden spoon or metal spatula, gently pull the eggs toward the center of the skillet.
- Continue to carefully stir until there is no more visible uncooked egg mixture. Be careful not to overcook, as the eggs will quickly become dry and crumbly. Once done, remove the skillet from the heat and serve.
Nutrition
Calories: 340kcalCarbohydrates: 6gProtein: 18gFat: 27g
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