Description
1-2 cups cooked veggies, such as sauteed mushrooms , roasted red peppers , spinach , etc. grated raw cheddar salt pepper 8 eggs 1/2 can coconut milk dash nutmeg
Ingredients
Scale
- 1–2 cups cooked veggies, such as sauteed mushrooms, sauteed red peppers, spinach, etc.
- grated raw cheddar
- unrefined sea salt, to taste
- ground black pepper, to taste
- 8 eggs
- 1/2 can coconut milk
- dash nutmeg
Instructions
- Preheat oven to 375°.
- Spread roasted vegetables on the bottom of a 10″ cast iron skillet (or glass dish).
- Top with grated cheddar.
- Sprinkle with unrefined sea salt and black pepper, to taste.
- Beat eggs with coconut milk (and optional nutmeg) and pour over veggies and cheese.
- Bake 35 minutes, until firm and golden brown in the center.
