I love to make egg bakes. They taste delicious and they contain my protein, veggies, and good healthy fats all in one. It gives the pep in the step I need and gets my day off to a great start! This is also a great dish for Sunday brunch!
1 tablespoon of coconut oil
1 medium onion, thinly sliced crosswise
10 large eggs
1 cup diced zucchini
1 cup spinach
1 cup mushrooms
2 cloves of garlic
1 tablespoons chopped fresh dill
Dash black pepper
6 ounces smoked wild caught Alaskan salmon, skin removed broken into pieces
*Optional ¾ cup goat cheese, crumbled
- Preheat the oven to 350°F and grease an 8-inch x 8-inch/20-centimeter x 20-centimeter baking dish with coconut oil or coconut oil spray.
- Heat a large skillet over medium heat, then add 1 tablespoon coconut oil and garlic. Add the zucchini, onions, mushrooms, spinach, and pepper. Cook and stir until the veggies are wilted and lightly browned.
- Meanwhile, in a large bowl, beat the eggs together with the dill, then mix in the smoked salmon. Next add zucchini mixture to the eggs and stir until everything is well combined. Pour the mixture into the baking dish top with goat cheese. Bake for 30 to 35 minutes or until the center is set and not liquid. If it is runny in the middle cut casserole in squares and place back in the oven for 5 to 10 minutes.