Crack the eggs in a small bowl and whisk together.

Season the eggs with salt and tear up the greens and mix them with the eggs (for proper green eggs, put the mixture into a blender and blend until smooth).

Heat your oil of choice in a frying pan over medium heat.

Add egg mixture and cook to your preferred consistency.

Serve.

In a greased, microwave-safe mug, mix the almond flour, oil, baking powder, salt, and egg until fully combined.

Microwave for 90 seconds.

Remove bread from mug, slice, and serve with almond butter.

For leftovers: immediately wrap any leftovers in plastic wrap or parchment paper. Store on the counter or in your fridge/freezer. Reheat by toasting or microwaving.

Heat oil in a skillet over medium-low heat. Add kale and saute for a 3-5 minutes until kale has softened and become a little shiny. Serve with a pinch of salt and pepper.