Heat the coconut oil in a skillet over medium heat. Add the finely chopped shallot and sauté until soft and translucent, about 2-3 minutes.

Add the chopped kale to the skillet and cook until wilted, about 3-4 minutes.

In a bowl, whisk the eggs until well combined. Stir in the garlic powder, dried thyme, and dried parsley.

Pour the egg mixture into the skillet with the kale and shallots. Stir gently to combine and cook until the eggs are set but still moist, about 3-4 minutes.

Season with salt to taste. If using, add ground black pepper.

Serve warm, garnished with additional fresh herbs if desired.