4 oz smoked salmon, pulled apart with a fork
1 bunch or 1/2 bag of kale
3/4 cup egg whites
1/2 cup milk or non-dairy milk
1/2 cup shredded mozzarella or vegan mozzarella
1 tbsp butter
Salt + Pepper to taste
In a pan, wilt the kale with a pinch of salt and pepper + 1 tbsp of water. Set Aside.
Put a nonstick pan (my fave here) on medium low heat with 1 tbsp of butter. While the butter is melting, whisk together the eggs, egg whites, milk, salt and pepper. Once butter is melted and coated the bottom of the pan, pour in the eggs and sprinkle with half of the shredded mozzarella. Leave for a few mins until large bubbles start to form – this is KEY to getting the fluffiest eggs!
Toss in the kale and salmon to the eggs and mix until everything is heated through. Top with more mozzarella and serve*
*We paired this with everything bagels, bacon and berries with mint along with our new favorite find from the farmer’s market Josephine’s Feast strawberry pink champagne jam!