Healthy Hangover Helper

4 Cage-free organic eggs, cracked into bowl. 

1/2 Baked Sweet Potato, cubed. 

Cheese, amount and type to preference. (Field Roast Vegan Chao Slices are my FAVE. I use one slice.)

1/4 cup Chopped Poblano Peppers

1/4 cup Chopped Red Bell Peppers 

1/2 to 3/4 cup Chopped Mushrooms (Shiitake, Cremini...something meaty and satisfying!)

1 cup Chopped Curly Kale

1/2 to 1 tablespoon Chopped Garlic 

1/3 cup Chopped Green Onion

1/4 cup Fresh Cilantro

1/2 teaspoon Dried Oregano

1/2 to 1 teaspoon Chili Powder

1/4 teaspoon Ground Cumin

1/2 teaspoon Course Ground Pepper

Sea Salt (to taste, a pinch or three...or four)

3 tablespoons Grapeseed Oil

1/2 small Lime, sliced in half

1/2 Avocado, sliced

Optional: two tablespoons Frontera Steak Taco Sauce or corner packet of gluten free taco taco seasoning

Optional: Fresh Thyme Sprigs 

Optional: 2 tablespoons Plain Cashew or Greek Yogurt

Optional: pico de gallo or salsa for topping

Heat grapeseed oil in a skillet at medium low heat. Non-stick is easiest, but cast iron skillets ROCK.

Add garlic, mushrooms, poblanos and bell peppers. Let soften for 1 minute. Turn down to medium low heat. 

Add green onion, stir in with chopped veggies. 

Add spices, except for the salt: oregano, chili powder, cumin, pepper.

Add kale, saute with chopped veggie mixture to soften the kale. 

IF USING TACO SAUCE OR TACO SEASONING: Stir in to mixture.

Pour eggs into skillet. DO NOT "SCRAMBLE". Let thicken a bit before gently moving around with a baker's spatula. 

Add sweet potato cubes.

Add cilantro.

Add cheese crumbles/tears/shreds. (I highly discourage buying pre-shredded cheese.)

Sprinkle in sea salt and continue to slowly stir the eggs to cook evenly (and fold veggies evenly), to desired firmness.

Push eggs into bowl. Top with avocado slices, fresh cilantro, fresh thyme. Drizzle with yogurt and a squeeze of fresh lime juice. Top with a dollop of pico de gallo or salsa for extra kick!