Kale and spinach both freeze well. Just grab handfuls as needed, both work for this recipe. Serves 4 - keeps 3 days in the fridge but this one is best eaten fresh
6 eggs
120 mls almond milk
1/2 tsp salt and pepper
1 tbsp extra virgin olive oil (EVOO)
2 cups kale leaves, chopped
1 red pepper, diced
1 cup cherry tomatoes, halved
