Scrambled Eggs with Veggies

Very Veggie Scramble
(serves 1)
-1 whole egg
-2 egg whites
-1/4 cup zucchini, chopped
-4 artichoke heart quarters, chopped
-2 sun-dried tomatoes, chopped
-2 cups kale, washed and torn
-1/2 tsp. coconut or olive oil

Preheat oven to 450°.  Spread kale out on a baking sheet and bake for 10-minutes or until crispy.  Remove from oven.  Meanwhile, heat oil in a small skillet over medium heat.  Add zucchini and saute for 3-4 minutes or until soft.  Add artichokes and tomatoes and saute for 2-minutes.  Transfer to a small bowl.  Beat egg and egg whites in a small bowl and pour into skillet.  Scramble until completely cooked.  Transfer to a plate.  Top with sauteed vegetables and crumble kale over mixture.  Serve.