This recipe is super yummy, and very filling.
Preheat the oven to 375 F.
Heat coconut oil in large oven-proof pan with sides, and sauté onion, ½ teaspoon of salt and ¼ teaspoon of pepper, and cook until onions are translucent, about 5 minutes.
Add squash cubes and continue to cook, stirring lightly, until squash is cooked through but retains its shape. This may take about 15 minutes or so.
Set pan aside. In a large bowl, whisk the eggs, coconut milk, parsley, and remaining salt and pepper.
Add squash cubes/onions and pour mixture into the skillet and place right into the oven.
Bake until the eggs are just set, about 15-20 minutes. If the top is not browned, you can place under broiler for 1-2 minutes. Cool briefly, and cut into wedges.
Additional Notes:
*adapted from Your Personal Paleo Code, by Chris Kresser
Check out our Mother's Day Message Blog Post.
You could also use other veggies in this dish, though the squash works great as it does not give off much water.
Ingredients
Directions
Preheat the oven to 375 F.
Heat coconut oil in large oven-proof pan with sides, and sauté onion, ½ teaspoon of salt and ¼ teaspoon of pepper, and cook until onions are translucent, about 5 minutes.
Add squash cubes and continue to cook, stirring lightly, until squash is cooked through but retains its shape. This may take about 15 minutes or so.
Set pan aside. In a large bowl, whisk the eggs, coconut milk, parsley, and remaining salt and pepper.
Add squash cubes/onions and pour mixture into the skillet and place right into the oven.
Bake until the eggs are just set, about 15-20 minutes. If the top is not browned, you can place under broiler for 1-2 minutes. Cool briefly, and cut into wedges.
