This is one of those recipes that doubles as a meal and where you can improvise with any combination of veggies in your fridge–perfect for using up those extras before they go bad. And once it’s baked, you can slice it and freeze it for later.
2 cups of greens, sliced thinly
3 yellow onions, sliced thinly
2 cloves of garlic, minced
½ cup coconut milk
Whatever extra veggies you have, chopped
2 tbsp butter
½ cup cheese of your choice, grated or crumbled (parmesan is best)
¼ cup almond flour
1 tbsp butter
Preheat oven to 350F/180C.
In a skillet melt the 2 tbsp of butter, and toss in your onions. Lower heat, and caramelize for about 15 minutes. Toss in your garlic, and the rest of the veggies.
In a baking dish, transfer the veggie mix into the bottom and spread out.
Whisk together the eggs, some salt, and coconut milk. Pour over the veggies.
In a food processor, pulse the almond flour, salt, and butter until a crumb forms. Sprinkle crumbs and the cheese over the eggs. Pop it in the oven for 10-30 minutes, depending on the depth of your pan/skillet. You don’t want the middle to jiggle anymore.
Serve and enjoy!