Pizza for breakfast? Only in this case. Make it ahead and eat throughout the week. We like to add other leftover vegetables from the week and toss them in.
Prep Time:10 Minutes |
Cook Time:15 Minutes |
Ready In:25 Minutes |
Ingredients:
- 1 tablespoon(s) butter or ghee
- 1/2 cup(s) sliced cremini or button mushrooms
- 1 cup(s) baby spinach
- 8 eggs
- 3 tablespoon(s) almond milk or coconut milk
- 1 teaspoon(s) nutritional yeast (use 1 tablespoon parmesan cheese for SCD)
- 1/2 teaspoon(s) dried oregano
- 1/4 teaspoon(s) sea salt
- 1 tomato (thinly sliced)
- 2 oz pepperoni (nitrate and sugar free)
Instructions:
- Preheat oven to 400 degrees F.
- Melt the butter in an oven proof 10-inch skillet over medium-high heat. Sauté the mushrooms and spinach for 5 minutes.
- Whisk together the eggs, milk, nutritional yeast, oregano, and sea salt then pour the mixture into the skillet. Remove from the heat and place the tomatoes and pepperoni over top.
- Transfer the skillet to the oven and bake for 10 minutes, or until the eggs are cooked through.
Recipe from againstallgrain.com
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