Stirred Eggs and Vegetables

2 jumbo grass-fed-pastured chicken eggs

a big, big handful of kale - chopped

assorted heirloom or sliced beefsteak tomatoes

Himalayan pink salt, fresh ground pepper and chili lime seasoning

Steam the kale, covered in a little water for 10-15 minutes.  Drain, butter and season on the plate.  Slice and arrange the tomatoes.  Meanwhile, as the kale is cooking, heat up a pan with a little butter, when it sizzles, crack in your eggs.  Season, then stir gently until they're done the way you like.  Plate and serve.  This is a serving for one, but of course, can be doubled, tripled, etc., depending on how many you're cooking for.

Remember, this category of recipes - Quick Healthy - Less Than 30 Minute Meals - isn't time-of-day-specific.  Think out of the box!  This would be great for breakfast, lunch or dinner. . .Lin