6 organic eggs
1/2 cup of coconut milk (check to make sure it's 100% coconut milk)
1 white onion
Sea salt
coconut oil
1 tsp cumin
Pre-heat oven to 350F
Slice the onion and place in a pan. Saute using the coconut oil, a sprinkle of sea salt and the cumin. Saute until the onions are translucent and starting to brown and caramelize.
While the onions are sauteing, scramble 6 eggs in a large bowl, add the coconut milk, and stir well.
Grease a pie pan with coconut oil. Pour the eggs in greased pie pan, then sprinkle on the caramelized onions. Sprinkle a bit of sea salt (to your taste) Bake for 25-30 mins.
The result is an egg and onion slice of heaven. Great change up from scrambled eggs. I'll re-heat the slices for 2-3 days. Jr. Family Member approved.
If you are arriving to the blog from the most recent podcast, welcome! I will post a link to the podcast later. Loved chatting with Dietitian Cassie and Kevin. Good stuff.
Thank you for this recipe, I love eggs for breakfast and this one sounds like a nice twist from just plain eggs :) Excited about the Whole30 in May!
ReplyDeletePutting this on my Whole 30 list. I even have all the ingredients already!
ReplyDeleteSounds great! Thanks! :D
ReplyDeleteSounds wonderful!
ReplyDeleteGlad you all stopped by to check out the recipe. Quiche is a real time saver for me on busy mornings.
ReplyDeleteThis looks great and I think I will give it a try on the weekend. I love onions but my stomach has some problems. I will try this on the weekend and see how I react, if all goes well this could be a great item for the work week. I'm excited to try it.
ReplyDeleteI've never paired cumin and egg. I look forward to giving it a try.
ReplyDeletethank you for posting that recipe! whoa does that look/sound good... i'll make it this week!
ReplyDelete