Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

Lovely light lunch or dinner,  low in calories but great in flavour.

Serves: 4-6

Prep time: 15 mins

Cooking time: 35 mins


  • 2 tbsp coconut oil
  • 2 lg handfuls baby spinach, roughly sliced
  • 4 spring onions, finely sliced
  • 1/2 red capsicum, diced
  • 1 small zucchini, finely diced
  • 1 bunch (6 stalks) asparagus, cut into 2cm pieces
  • 6 eggs
  • 3/4 cup coconut or almond mild (unsweetened)
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/8 tsp black pepper


  • Preset oven to 180°C (350°F).
  • Heat coconut oil in large pan and add onions, capsicums, zucchini and asparagus and stirfry for 5 minutes.
  • In a bowl, whisk eggs and then stir in all other ingredients.
  • Next stir in the vegetable mixture.
  • Pour the mixture into a greased pie plate and level out with a spoon.
  • Bake for 30 mins in oven, remove from oven and stand 5 mins before serving.



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