Crustless Egg and Onion Quiche- Whole30 compliant

Here is a recipe for my Crust less Egg and Onion Quiche. The caramelized onions with cumin really add a nice touch of sweetness to this breakfast dish. The quiche can be made in advance and reheated for a grab and go breakfast. Pair with avocado and tomato slices. Oh, and it's Whole30 compliant. Cheering on my blogging buddies who are/will be doing the Whole30 in May.

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.