Directions
In a small bowl or mug, whisk together the eggs, heavy cream, salt, and pepper until the mixture is smooth and slightly frothy.
Heat the coconut oil in a medium non-stick skillet over medium heat until it shimmers.
Add the chopped kale and broccoli to the skillet.
Sauté for 1-2 minutes, stirring frequently, until the kale has wilted and the broccoli is tender-crisp.
Pour the egg mixture directly over the vegetables in the skillet.
Let it cook undisturbed for about 30 seconds, or until the edges begin to set.
Gently push the eggs from the edges toward the center of the pan, creating large, soft curds.
Continue this process until the eggs are mostly set but still have a little moisture.
Remove the skillet from the heat and immediately stir in the grated Parmesan cheese. The residual heat will melt it perfectly.
Serve hot and enjoy!
Add a pinch of red pepper flakes with the vegetables for a gentle kick of heat.
