On weekends, I like to take more time to make breakfast. I typically have smoothies most weekdays because they are quick and nutrient dense, but by the weekend I am ready to chew my food. This recipe tastes just like pizza to me because of the sun-dried tomatoes! But, of course, without all the carbs. 🙂

Ingredients:

• A dozen eggs (my favorite brand is Vital Farms)
• 1 bunch kale
• 1/2 cup sun-dried tomatoes
• 1 small onion
• 2-3 cloves garlic
• Salt and pepper to taste
• 1 Tbsp olive oil

Instructions:

• Preheat the over to 400 F
• Whisk the eggs
• Chop and de-stem the kale
• Chop the onion
• Chop the sun-dried tomatoes into small pieces
• Press the garlic through a garlic press
• Heat olive oil over medium heat in a large over safe cast iron skillet
• Add onion and garlic and cook until onion is translucent
• Add salt and pepper
• Add kale and cook until bright green and slightly wilted, a minute or so
• Spread kale/onion/garlic mixture evenly over the bottom of the skillet
• Pour eggs over the mixture evenly
• Top with sun-dried tomatoes
• Place skillet in the oven for 10-15 minutes, until eggs are set and top is slightly browned
• Slice like a pizza, and serve warm!