This is one of my favorite recipes so far. I could eat this any time of the day and it’s super filling as well as tasty.
Nonstick cooking spray
2 tbsp coconut oil
1 medium onion
1 garlic clove, minced
1.5 c. shredded zucchini
1- 4 oz jar roasted red peppers, chopped
3 c. spaghetti squash
salt and pepper
1 c. coconut milk
1 c. shredded cheese- I used Gruyere that I had leftover from the previous week
dash of cayenne
- Preheat oven to 350 F. Spray a small casserole dish
- Heat oil in skillet over medium-high heat, add onion and saute until soft. Add garlic and saute for 30 seconds. Add zucchini and saute for 2 minutes. Mix in peppers, squash, salt and pepper. Remove pan from heat and cool.
- Whisk eggs with coconut oil until foamy then mix in cheese. Add vegetables and pour into prepared pan. Top with Parmesan cheese. Bake 30-35 minutes or until eggs are set.
Nutrition: Creates 4 servings. Per serving: 320 cals., 11g carbs, 25g fat, 14g protein.
Adapted from the original cookbook: https://amzn.to/2Led0PH