Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

Serves: 6

Prep time: 15 mins

Cooking time: 30-40 mins


  • 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)


  • 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!



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