Ingredients

10g organic butter or coconut oil
2 rashers unsmoked bacon (use
vegetarian bacon if preferred*)
large handful kale
2 closed cup mushrooms, sliced
2 small tomatoes, halved
2 medium sized eggs, whisked
salt and pepper to season
SERVES 1

Instructions

In a frying pan, melt the butter or coconut
oil over a medium heat. Fry the bacon
rashers on both sides until crispy.
Add the kale, mushrooms and tomatoes
and fry for 3-4 minutes, turning the
tomatoes halfway. When the vegetables
are soft, remove pan from heat.
Pour the eggs into a non stick frying pan,
over a medium heat and season with salt
and pepper. Cook for around 3 minutes,
stirring constantly. When the eggs are
cooked, remove from heat, and transfer to
a plate with the other cooked ingredients.
Consume immediately.

PER SERVING:
417 Calories
6g Carbs
33g Protein
29g Fat