Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

Hearty breakfast, with an assortment of vegetables.

Serves: 6

Prep time: 15 mins

Cooking time: 40 mins

Ingredients

  • 3 tbsp coconut oil
  • 1 cup spring onions, thinly sliced
  • 1 cup capsicum, finely chopped
  • 1 bunch asparagus, cut into 1 cm pieces
  • 3 medium tomatoes
  • 375g mushrooms, thinly sliced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp smoked paprika
  • 1 cup coconut cream
  • 1/2 cup water
  • 10 eggs

Method

  • Preheat oven to 150°C (300°F)
  • Grease a  25cm (10″) square baking dish.
  • In frying pan, heat oil and add salt, pepper and paprika. Fry 2 mins.
  • Add capsicum and onions and fry for 10 mins.
  • Add asparagus and fry 5 minutes.
  • Add tomatoes and onions and fry 10 minutes while stirring.
  • Transfer to baking dish (if not using already on stovetop)
  • Combine eggs with water and coconut cream and pour over vegetables.
  • Bake in oven until set, approx 15 minutes.
  • Allow to cool a little to firm up before serving.
  • Can be eaten hot, or cold.

Notes

I use my baking dish on the stovetop to avoid a second pan being used. If this is not possible, use a frying pan, and then transfer to baking dish.

I make this for my breakfast/brunch for 4-5 days, especially when I am going to work.


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