From the February/March 2019 issue
PREP TIME:​ 5 minutes
COOK TIME:​ 15 minutes


  • 1 TBSP avocado oil
  • 8 large eggs, whisked
  • 1 Lb chorizo
  • 6 Cups chopped kale
  • 2 Cups sliced mushrooms
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cinnamon
  • salt and pepper, to taste
  • sliced avocado, for serving


  1. In a large skillet over low heat, add avocado oil and let it get hot, about 30 seconds. Add whisked eggs and continuously move with a spatula until cooked to your liking, about 3-5 minutes. Once cooked, remove and set aside.
  2. Turn heat to medium and add chorizo, breaking it up with the back of a spoon. Cook for 5 minutes until slightly browned. Add kale and cook for another minute. Add mushrooms and seasonings and mix well to combine. Sauté for 1-2 minutes until mushrooms are softened. Turn down heat to low and carefully stir in eggs and let them warm through. Top with sliced avocado and enjoy.