Chop the ingredients according to the instructions.
In a large skillet (I like to use a wok to avoid oil spillage) heat the oil for 15-20 seconds. Toss in the onion + potatoes. Cook until potatoes are soft-roughly 10 minutes. Meanwhile, cook the eggs over-easy in another oiled pan over medium heat. Roughly 2 minutes/side. Add in the kale + prosciutto into the wok, cook until lightly wilted. Remove from the heat.
Add in the mozzarella, sprouts/microgreens, basil, + a pinch of sea salt. Serve 1/2 with 2 eggs on top + a dash of optional hemp hearts.
Serving Size 1/2