2 eggs (I use organic, free range and locally sourced where possible)
2 kale leaves, finely chopped
¼ red capsicum, diced
¼ green capsicum, diced
1 stalk spring onion, sliced
1 tsp Extra Virgin Olive Oil (EVOO)
Pepper (small sprinkle)
Chop the kale, capsicums and spring onion, place in a fry pan with EVOO, stir fry for 3-5 minutes over medium heat;
Whisk the eggs in a bowl and add the pepper;
Add egg mixture to the frypan;
Stir veggies through egg mixture a few times until just cooked;
Serve on top of smashed avocado sourdough toast (serve on gluten free toast if required).
Enjoy and remember to #organictransformations so I can see your wonderful, nourishing re-creations!