Crack 3 organic, free to forage, antibiotic and hormone free eggs into a bowl. Wisk until creamy. set aside.

Roll and chop 2 Swiss chard leaves, cutting out the stems. Mix with 1 tbsp of sweet balsamic vinegar in a bowl w/ 1 tblsp of Extra Virgin Olive oil. Set aside.

slice one large purple Japanese sweet potato and add to a medium frying pan using coconut oil to pan sautée. cook potatoes until lightly brown

Pour the eggs over the potatoes and bring the heat to medium low.

Add pumpkin seeds just before the egg fully cooks, then let cook until the eggs are done.

remove from heat and plate it.

Finish the dish by topping with the chard. Lightly sea salt it and serve.