Ingredients
2 cups baby kale
2 tomatoes on the vine, sliced
2 large organic eggs
2 oz. Miyoko’s Kitchen vegan mozzarella, or other vegan cheese
1 tsp. olive oil
Sea salt to taste
Directions
1) Sauté baby kale and tomatoes in olive oil in a mini cast iron skillet, until wilted, adding sea salt to taste.
2) Remove from stove and add vegan mozzarella and two eggs on top of the kale-tomato mixture.
3) Broil in oven until eggs are cooked, but yolks still runny, about 3 minutes.
4) Remove from oven, sprinkle sea salt to taste on top of eggs, and enjoy!
Serves 1
