Kimchi & Kale Scrambled Eggs

1 1/2 tsps Extra Virgin Olive Oil

6 Egg (whisked)

2 cups Kale Leaves (tough stems removed, finely chopped, packed)

1/4 cup Water

1 cup Kimchi (drained)

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Leftovers — Refrigerate in an airtight container for up to four days. | Serving Size — One serving equals approximately two cups or 280 grams. | More Flavor — Season with fresh herbs, salt, and pepper to taste. | Additional Toppings — Green onions, avocado, chives, red pepper flakes, or mushrooms.

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