An easy upgrade to scrambled eggs.
Preheat oven to 350.
Lightly grease a 10-inch pie plate with coconut oil.
Whisk the eggs, coconut milk, parsley, sage and pepper in a large bowl.
Add diced veggies.
Transfer all into the greased pie plate.
Bake for about 30 minutes or until the center is set but slightly soft.
Cut into wedges.