Place a frying pan over medium heat, add the butter or coconut oil.

Once it is melted add in the shallots and sprinkle some salt over them. Let them saute until they are slightly translucent.

Add in the tomatoes and the spinach and/or kale and let them cook down.

In a bowl crack in the eggs and whisk them. Combine the pepper and Parmigiano Reggiano. Once the tomato and kale have cooked down add in the eggs.

Stir once in a while, don’t let it the eggs stick to the bottom of the pan. Depending on how you like them, soft or well done, don’t go too far from the eggs.

Once done to your liking turn off the heat and add in the basil. More salt if you need it. Serve as is, or on a spelt wrap or sourdough toast.