Dairy Free
Gluten & Grain Free
Nut Free
Low Disaccharide
Serves: 6
Prep time: 15 mins
Cooking time: 30-40 mins
Ingredients
- 1 large turnip, cut into 1cm cubes
- 2 tbsp olive oil
- 1 tsp garlic, minced
- 1 onion, finely diced
- 2 cups diced cooked chicken
- 1 small head broccoli florets
- Fresh black pepper
- 1 tsp pink rock salt
- 10 eggs
- 1 cup coconut milk (full fall)
- 1/4 cup parsley, finely chopped
- 1/4 cup dill, finely chopped
- ½ cup sun-dried tomato strips
- 1 cup dairy free cheese (optional)
Method
- Preheat oven to 180ºC
- Place turnip into a jug, add ½ a cup of water and microwave on high for 5 minutes.
- Heat the oil in a pan on medium high and add garlic and onion, cook 4 minutes.
- Add the cooked turnip and water to the pan and cook for another 6 minutes.
- Add chicken, broccoli florets and salt and pepper and cook for 2 minutes.
- Crack eggs into a bowl, add milk, parsley and dill and whisk.
- Transfer chicken mixture evenly onto the base of a baking dish, pour egg mixture over the top and sprinkle with tomato strips and cheese (if using).
- Bake for 30-40 minutes, until set. Remove from oven and stand for 10 minutes.
- Serve and Enjoy!
