The best breakfast wrapped up in a crustless quiche!
Ingredients
1 tsp
Coconut oil
(for dish)
2 tbsp
Coconut oil
(for cooking)
6 cup
Spinach
(chopped)
12 large
Egg
1/2 cup
Almond Flour
(or alternate flour of choice)
1 pinch
Sea Salt
1 dash
Black pepper
160 gm
Salmon, smoked
(chopped)
Instructions
Preheat your oven to 320 degrees F. Coat the inside of a large round pie dish with coconut oil.
Heat a skillet on your stovetop over medium heat. Once warmed, melt coconut oil. Add spinach to the skillet and cook until wilted - about 3 minutes. Turn off the heat and set the spinach aside to cool.
Whisk the eggs in a large mixing bowl.
Add almond flour, salt, pepper, smoked salmon, and the spinach to the eggs and gently stir, until well combined.
Pour the mixture into your prepared dish and place in the oven. Bake for 25-30 minutes, or until cooked through.
Once cooked, remove from the oven and let cool for 5 minutes. Cut into 4 servings.
Notes:
Quick Tips:
Serving suggestions: Serve with a side salad, salsa, guacamole or avocado, greek yogurt, or hash browns.
Storage: The dish is best if served immediately, but leftovers can be placed in an air-tight container in the fridge for up to 3 days.
Swaps: Don't like Salmon? Replace it with turkey sausage or bacon instead - just make sure to cook it and drain the fat before adding to the egg mixture.
