Ingredients
8 eggs
1/4 cup coconut milk
4-5 cups chopped kale, sauteed in butter on stove top until wilted
3-4 cups of roasted butternut squash (tossed with oil/salt and roasted at 400 for 40 minutes)
Garlic
Salt, pepper, parsley, onion powder
Roast squash and saute kale. Whisk eggs and coconut milk, then add in seasonings and veggies. Pour into greased dish and bake at 400 until set (no jiggling and cooked through), about 30 minutes.
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