Remember how I chose Clean Eats as Novelties and Trinkets' book of the month? Well, this recipe is from that book and it is fantasitc, filling and diverse. I'm looking forward to making this during the summer when I have tons of fresh veggies on hand but for now, spinach will have to do.
I N G R E D I E N T S
The book calls for non dairy products like coconut milk, but I made mine with dairy products because that's what I had on hand at the moment.
2 tbs coconut oil
3-4 C of seasonal vegetables (spinach in my case)
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
6 large eggs
1/2 C milk (calls for coconut milk)
1/4 C fresh herbs (fresh is the key word, I tried dried herbs and they all just rose to the top which defeated the purpose.)
2 tsp salt
I N S T R U C T I O N S
1. Preheat the oven to 350.
2. Use an iron skillet over medium heat, melt the coconut oil and cook the vegetables.
3. Add the garlic until the veggies are completely cooked through.
4. Whisk the eggs, milk, herbs and salt together in a bowl.
5. Pour the egg mixture over the vegetables then transfer the pan from the eye to the oven and bake for 15-20 minutes.
6. Remove and serve!
You can purchase this amazing cookbook here: