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PREP TIME:
10 Minutes

COOK TIME:
40 – 45 Minutes

TOTAL TIME:
50 – 55 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free Option
Yield: 6-8 Servings

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Ingredients:

  • 2 TBSP Avocado Oil (Separated)
  • 1 Medium Red Onion – Diced
  • 1 Medium Sweet Potato
  • 1 Medium Red Pepper – Diced
  • 2 oz. Prosciutto (Nitrate/Nitrite Free) Chopped
  • 1 Cup Organic Greens (Choice of Spinach/Kale/Chard/Arugula)
  • 8 Large Organic Eggs
  • ¼ Cup Organic Coconut Milk
  • 1 Teaspoon Himalayan Sea Salt
  • 1 Teaspoon Garlic Powder
  • Cracked Black Pepper to Taste
  • ¼ Cup Romano Cheese – Chopped
    *Dairy Free Option: Substitute ¼ Cup Nutritional Yeast

Equipment:

  • Iron Frying Pan or Oven Safe Non-Stick Pan

Instructions:

  1. Preheat oven to 425 degrees. Place diced sweet potato and onion in medium mixing bowl. Add a pinch of salt and 1 TBSP of avocado oil. Mix until coated with oil.
  2. Line a baking sheet with parchment paper. Pour potato mixture onto baking sheet and evenly distribute.
  3. Roast for 20 minutes. Lower oven temperature to 350 degrees. Set aside.
  4. In the meantime, add all eggs to a medium sized mixing bowl. Pour in coconut milk, salt, garlic power and cracked black pepper to taste. Whisk until combined. Set aside.
  5. In an iron frying pan (or oven safe pan), add the remaining avocado oil and warm on medium. Be sure pan is coated with oil – spreading up sides of pan. Add peppers to pan and cook until begin to soften, about 4 minutes. Add the chopped prosciutto and cook another 2-3 minutes. Remove from heat.
  6. Next add greens to pan, just until start to wilt – about 1 minute.
  7. Evenly pour in egg mixture to frying pan, then add the roasted sweet potatoes, onions & cheese.
  8. Place in 350-degree oven for 20-25 minutes. Remove from oven and cool 5-10 minutes before serving.

*Try and use all organic ingredients if possible.