Wash the kale leaves thoroughly, then drain them well and pat dry. Roughly chop the kale leaves, discard the inner stems and set aside.
Using a fork, lightly beat the eggs in a bowl and season them with salt and freshly cracked pepper.
Heat the coconut oil or fat of your choice in a 9 1/2-inch non-stick pan over medium heat.
Add the pumpkin and cook for 3 minutes.
Decrease the heat; add the garlic and cook for another 2 minutes or until softened.
Increase the heat to medium, add the kale and cook for 1 minute, stirring constantly.
Spread the kale and pumpkin into a single layer and pour the beaten eggs into the pan, swirling the egg mixture around the pan evenly.
Reduce the heat to low and cook without stirring for 2 to 3 minutes or until almost cooked through.
Remove the pan from the heat, then cover it with a lid and leave it for 3 minutes to allow the residual heat in the pan to finish cooking the eggs.
Cut the tortilla in half, and gently slide each half off the pan onto two warm plates.
Sprinkle with toasted sesame and pumpkin seeds and a light squeeze of lemon.
Serve with a tablespoon of cultured vegetables of your choice on each plate.
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