Dairy Free
Gluten & Grain Free
Nut Free
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A tasty and nutritious meal, breakfast, lunch or dinner!
Serves: 6
Prep time: 15 mins
Cooking time: 45 mins
Ingredients
- 500g sweet potato, peeled and cubed 1cm
- 250g mixed spinach and kale leaves
- 2 tbsp coconut oil
- 4 spring onions, thinly sliced
- 1 small red chilli, deseeded and finely sliced
- 150g mushrooms, thinly sliced
- 1 tsp pink salt, pepper to taste
- 1 clove garlic, crushed
- 1 tsp smoked paprika
- 1 red capsicum, diced 1cm
- ¼ cup fresh coriander, chopped
- 8 eggs
- 1 cup coconut milk (or other)
Method
- Preheat oven to 180℃, and line 20cm or 23cm spring loaded tin with baking paper.
- Steam or boil sweet potato until tender.
- Steam spinach and kale until wilted.
- In frying pan heat coconut oil on medium high.
- Add onions, chilli, mushrooms, salt, garlic, paprika and capsicum.
- Stir and fry until browning, about 10-15 minutes.
- In tin, layer sweet potato, then spinach and kale, then fried mix and coriander.
- In a bowl, beat eggs and milk and pour over vegetables in tin.
- Bake in oven for 20 minutes until set.
- Serve as a main or side dish.
