We just had this for lunch, it was delicious. I used steamed potatoes (yukon gold potatoes from our garden), sauted in a skillet. Once browned I added chopped kale, chard and basil from our garden and let it cook a few minutes. Then I added 3 eggs (from our chickens). I scooted the potato mixture to the side and lowered the heat to cook the whisked eggs, stirring them as they cooked. When they were still shiny I turned off the heat and stirred them in gently with the potato mixture. Added a sprinkle of Redmond salt, creole seasoning, cumin, kelp, and curry. Served it with raw peanuts, and chopped onions and tomatoes.
