From Real Food Heals by Seamus Mullen
5 large eggs
2 tablespoons unsalted grass-fed butter, cut into small pieces
1 tablespoon chopped fresh dill
1 teaspoon chia seeds
2 oz smoked wild salmon, thinly sliced
1 tablespoon extra-virgin olive oil
4 Tuscan kale leaves, thinly sliced
1 garlic clove thinly sliced
1 avocado, pitted, peeled, and cut into 1⁄2-inch pieces
Jacobsen flake finishing sea salt and freshly ground black pepper
Lightly beat the eggs in a medium bowl. Fold in the butter, dill, chia seeds, and smoked salmon.
In a medium-size well-seasoned cast-iron or nonstick skillet, heat the olive oil over medium-low heat. Add the kale and cook, stirring, to gently wilt, about 1 minute. Add the garlic and stir for another minute, then add the egg mixture. With a silicone spatula, gently fold the egg mixture until creamy and lightly scrambled but still a little moist. Fold in the avocado at the very last minute, season with salt and pepper, and serve right away.