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Cuisine:Description
A breakfast dish packed with veggie goodness.
Ingredients
- 3 Tablespoons of olive oil (45 ml), to cook with
- 1 medium bell pepper (120 g), diced
- 1 medium onion (110 g), diced
- 1/2 head of cauliflower (300 g), chopped
- 1 teaspoon (1 g) thyme
- 6 medium eggs, whisked
- 1/4 cup (60 ml) coconut cream
- 4 Tablespoons (4 g) parsley, chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 350 F (175 C).
- In a large skillet, add the olive over medium-high heat. Add the bell pepper and onion and saute for 5 minutes. Remove and set aside.
- Then add in the cauliflower and cook for 10 more minutes. (Add a bit of water to help the cauliflower cook.) Remove from the heat and let cool.
- Grease a 9-inch by 9-inch (23-cm by 23-cm) square baking dish.
- In a bowl, carefully combine all the ingredients together. Season with salt and pepper. Pour the egg mixture into the baking dish.
- Place in the oven and bake for 20 minutes until the eggs are soft but set.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 4 g.
Nutrition
- Calories: 166
- Sugar: 3 g
- Fat: 13 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 7 g