Category

An easy upgrade to scrambled eggs.

Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients
 ½ cup Onion, finely chopped
 ½ tsp Sea Salt
 ½ tsp Black Pepper, ground
 ½ tsp Sage
 3 cups Vegetables of Choice, finely diced (mix and match colored peppers, broccoli, spinach, zucchini, mushrooms, etc; pick two or more)
 10 large Eggs
  cup Coconut Milk
 ¼ cup Parsley. chopped
 Oil (for greasing pie plate)

1

Preheat oven to 350.

2

Lightly grease a 10-inch pie plate with coconut oil.

3

Whisk the eggs, coconut milk, parsley, sage and pepper in a large bowl.

4

Add diced veggies.

5

Transfer all into the greased pie plate.

6

Bake for about 30 minutes or until the center is set but slightly soft.

7

Cut into wedges.

Additional Notes:

Check out our Hosting Brunch? No Need to Skimp on Healthy Fare Blog Post.

Ingredients

Ingredients
 ½ cup Onion, finely chopped
 ½ tsp Sea Salt
 ½ tsp Black Pepper, ground
 ½ tsp Sage
 3 cups Vegetables of Choice, finely diced (mix and match colored peppers, broccoli, spinach, zucchini, mushrooms, etc; pick two or more)
 10 large Eggs
  cup Coconut Milk
 ¼ cup Parsley. chopped
 Oil (for greasing pie plate)

Directions

1

Preheat oven to 350.

2

Lightly grease a 10-inch pie plate with coconut oil.

3

Whisk the eggs, coconut milk, parsley, sage and pepper in a large bowl.

4

Add diced veggies.

5

Transfer all into the greased pie plate.

6

Bake for about 30 minutes or until the center is set but slightly soft.

7

Cut into wedges.

Crustless Veggie Quiche