Ingredients: 

• 1 tsp of ghee butter  
• 1 large clove of garlic, chopped  
• 1/2 cup of chopped KRISPR Baby Kale leaves  
• 2 pasture-raised eggs  
• A handful of cherry tomatoes halved  
• A pinch of salt and pepper  
• 2 tbs of vegan mozzarella cheese 
• 1 tsp of freshly chopped KRISPR Baby Basil 
   

Instructions: 

1. In a small skillet or non-stick pan, melt ghee butter over medium-low heat. Add garlic and cook for 1 minute, stirring to prevent burning. Add KRISPR Baby Kale and sauté for 2 minutes until wilted. 
2. While Kale cooks, whisk eggs in a bowl until scrambled. Pour over Kale in the pan. Top with cherry tomatoes, salt, pepper, and mozzarella cheese. Cover and cook for 5 minutes until eggs are set. Adjust heat as needed. 
3. Once cooked, top with fresh KRISPR Baby Basil and serve hot.