SOFT SCRAMBLE EGGS WITH KIMCHI

Breakfast is my favorite meal of the day and my go to protein kickoff involves:

1⁄4 Teaspoon Extra Virgin Olive Oil

2 Tablespoons Diced Red Onions

1 Handful of Spinach Leaves

4 Eggs

1⁄8 Teaspoon of Turmeric

1⁄8 Teaspoon of Black Pepper

1 Teaspoon of Garlic Powder

1 Seaweed Sheet

2 Tablespoons of Kimchi

1. Fire up stove on low heat (to avoid over cooking eggs) and add olive oil.

2. Scatter the red onions on the saucepan and then drop the spinach on top to sizzle for two to three minutes.

3. Scramble four eggs and pour into the saucepan.

4. Sprinkle the turmeric, black pepper and garlic powder followed by topping everything with the seaweed sheet.

5. Use a spatula to begin shifting everything around while avoiding any sections of the eggs from overcooking.

6. Once the scramble reaches your desired texture and consistency, remove from the saucepan and pour into a bowl where you’ll top off all the cooked ingredients with the kimchi.

7. Enjoy!