Ingredients:
Extra virgin, cold-pressed coconut oil or olive oil
5 eggs
A pinch of salt
1/2 cup almond meal
1/4 cup coconut flour
7 tbsp coconut milk
7 tbsp almond milk
A handful of finely chopped fresh herbs such as parsley, savory, thyme, oregano
1 medium red onion, finely minced
1/2 lb bone-in ham, diced
1 head of broccoli, steamed and chopped
- Preheat oven to 350 F (180 C) and brush with olive oil or coconut oil a 7 x 4 pan or individual ramekins.
- In a large bowl, whisk the eggs with the sea salt until pale yellow and frothy.
- Sift and fold in the almond meal and coconut flour, and give it a few stirs
- Stir in the coconut milk and almond milk
- Add your chopped herbs and mix until combined. Set aside the mixture
- Meanwhile, in a small pan over medium heat, add some olive oil or coconut oil. Sweat the red onions until soft, about 1 to 2 minutes. Add to the egg mixture
- Pour the batter in the pan or ramekins
- Scatter the chopped broccoli and ham throughout the egg mixture evenly
- Bake 35 to 45 minutes, or until golden and set
- Serve warm or at room temperature