Ingredients

The following ingredients have 2 Servings
  • 1 tbsp avocado oil
  • 2 cups leftover chicken breast or thighs, diced ((you can substitute pre-cooked sausage, ham, etc.))
  • 1/4 onion, diced
  • 1 cup mushrooms, diced
  • 4 cups kale ((or sub spinach or other greens work too))
  • 6 eggs
  • 1 tbsp curry powder
  • Salt and pepper to taste

Instruction

  • Heat a large skillet over medium heat.
  • Add in the leftover chicken and onion. Cook for about 5 minutes, stirring occasionally.
  • While the chicken is cooking, crack your eggs into a medium bowl. Whisk with a fork until the eggs are mixed well.
  • Add in the kale and mushrooms to the skillet. Cook for another 5 minutes stirring occasionally.
  • Dump in the eggs and curry powder. Mix everything together well to get the curry powder all mixed in. Cook the eggs for a few minutes until they are no longer runny and are to your desired scrambled state.
  • Season with salt and pepper to taste.
  • Serve and enjoy your breakfast...or lunch...or dinner!