An easy upgrade to scrambled eggs.
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
⅓ 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
⅓ 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.
