3 cups of chopped organic, seasonal veggies (zucchini, yellow squash, red onion, tomatoes)
2 tablespoons avocado oil
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
3/4 cup almond-coconut milk blend, without binders or fillers
1 garlic clove, minced
8 pasture raised eggs
4 Oz of Treeline brand, Classic Aged Nut Cheese, chopped into very small pieces
Preheat oven to 400 F.
Place 2 tablespoons of avocado oil in cast iron or stainless steel skillet. Over medium heat, add onions, zucchini, tomatoes and yellow squash and sauté for 10-12 minutes, stirring frequently. Use a lid and cover between stirring. Shut off heat. Allow to rest for a minute while preparing egg mixture.
In a large bowl, crack eggs and beat lightly with a fork. Add the salt, pepper, garlic and cashew cheese. Set aside.
Next, in a baking pie dish layer the sautéed veggies flat covering the entire dish.
Pour egg mixture into the baking dish right over veggies.
Transfer dish to oven and bake for about 38 – 43 minutes. It should be fully cooked when lightly browned all across the top. Remove from the oven and allow to cool 15 – 20 minutes.
Slice in wedges.
Serve & Enjoy!
Makes 4 servings