Egg & Vegetable Breakfast Skillet


Step 1Grease a skillet with 2 tbsp ghee (or avocado oil). Add sliced onion and cook for 3-5 minutes. Then add minced garlic and cook for just a minute.

Step 2Shred or tear the kale and remove the stalks.

Step 3Add the cauliflower rice (here's how to "rice" cauliflower). Add the remaining ghee and kale shredded or torn into small pieces.

Step 4Cover with a lid and cook for about 5 minutes. Remove the lid and cook for another 3-5 minutes, stirring frequently.

Step 5Take off the heat. Season with salt and pepper to taste and add fresh parsley.

Step 6Fry the eggs in another skillet or a non stick pan greased with the reamining ghee (or avocado oil).

Step 7Top with the fried eggs. Eat immediately. The cooked vegetables (without the fried egg topping) can be stored in the fridge for up to 4 days.