<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>5 Pastured eggs, lightly beaten</li>
<li>2 tbsp unsalted grass fed butter, cut into small pieces</li>
<li>1 tsp chia seeds</li>
<li>1 tbsp fresh dill leaves</li>
<li>4 leaves Tuscan kale, thinly sliced</li>
<li>1 clove garlic, thinly sliced</li>
<li>1 tbsp olive oil</li>
<li>2 oz Smoked Wild Salmon, thinly sliced</li>
<li>1 avocado, cut into 1/2 “ pieces</li>
<li> salt and pepper, to taste</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a medium sized mixing bowl, combine lightly beaten eggs with butter, dill, chia seeds and Smoked Salmon. </li>
<li>Heat the olive oil over medium low heat in a medium sized non-stick or well seasoned cast iron pan. </li>
<li>Add the kale and gently wilt, about 1 minute. Add the garlic and sweat for another minute then add the egg mixture.</li>
<li>With a heat-resistant rubber spatula, gently fold the eggs together until creamy and lightly scrambled, but still a little moist.</li>
<li>Fold in the avocado at the very last minute and serve right away</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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