Ingredients:

• Extra virgin olive oil
• Eggs, lightly beaten
• Kale leaves, thick stems removed, torn into thumb-sized pieces
• Kimchi
• Mung bean sprouts
• Green onion
• Salt and pepper to taste

Directions:

1. Heat oil in pan over medium heat
2. In a medium bowl, whisk eggs and salt and pepper. Add the eggs to the pan and reduce heat to medium-low stirring constantly as the eggs cook.
3. When nearly cooked through, add the kale and continuing scrambling the eggs and kale around the pan.
4. When the kale turns a bright green and is slightly wilted, add the kimchi and sprouts and scramble for an addition two minutes.
5. Serve with sliced green onion and salt and pepper to toast.