Ingredients
- 3 c. Mushrooms, thinly sliced
- 3 c. Spinach, chopped
- 1/3 Onion. Chopped
- 1/2 c. Egg whites
- 8 Whole eggs
- 1/2 c. Coconut milk
- 2 oz. Feta cheese, crumbled
- 1 Medium tomato, sliced
- Coconut oil to grease baking dish
- Paprika, Salt & pepper
- Optional – add leftover chopped sausage, bacon, ham
Grease a 9 X 12 glass baking dish with coconut oil & set your oven to 350 degrees.
Add a teaspoon of coconut oil to a medium sized sauté pan over medium heat and start cooking the onion with a pinch of salt.
Once the onion is softened add the mushrooms and cook gently over medium to medium-low heat. Add 1-2 tbs. water if needed.
When the mushrooms are golden stir in the spinach and turn the heat off. Stir to allow the spinach to wilt.
Add the vegetables to the prepared baking dish and spread evenly. If you are adding meat spread it over the vegetables. Crumble the feta evenly over the top.
Whisk together the egg whites, whole pastured eggs & unsweetened coconut milk. Season the egg mixture with salt, pepper. You can do this while the vegetables are cooking.
Add the egg mixture over the top. Finally, top with sliced tomatoes & paprika.
Place in oven on the middle rack. Check after 40 minutes. It may need up to 10 minutes more. Avoid overcooking the eggs will set a bit more while it cools. Enjoy!
