Scrambled eggs with kale and tomato



  • 2 eggs 
  • Bunch kale, roughly chopped 
  • 1 roma tomato, thinly sliced  
  • salt and pepper to season 


  1. Preheat a nonstick frypan with some oil
  2. Add the kale and tomato, cook for 3 minutes until softened 
  3. Whisk the eggs and 1 tbsp of water with a spoon in a bowl
  4. Add the egg mixture to the kale and tomato mixture 
  5. Stir gently and occasionally. The more you stir the more scrambled it will become 
  6. Season with salt and pepper