Who says healthy and whole can’t also be quick and convenient? I love this dish because it is super easy to make (e.g. one bowl to clean and no required chopping) and provides easy, instant (one-minute-in-the-microwave) breakfasts all week long – complete with veggies, protein, and herb-&-spice-phyto-power.

It’s also very versatile, and I make it different each time depending on what frozen veggies and herbs & spices I throw in.

Oven @ 375 degrees – bake time: about 50 minutes.

Base recipe:

• 12 eggs
• 1/2 can coconut cream (good fats)
• 1/2 cup nutritional yeast (‘cheesy’ taste but non-dairy, good source of B vitamins)
• 1 tsp sea salt
• 1/2 tsp pepper
• 1/2 tsp dulse powder (seaweed – added as good source of iodine, you won’t even know it’s there)

Then add in veggies and herb/spice depending on what you are in the mood for:

Example 1: One bag of frozen butternut squash, 2 cups of frozen collards/kale; 4 tsp curry spice mix.

Example 2: One bag of frozen asparagus (broken into small pieces), one bag of frozen broccoli, 1 tsp sage, 2 tsp rosemary, 1 tsp parsley

Example 3: Two sweet potatoes, chopped into cubes; two bags of riced cauliflower;1 tsp garlic, 1 tsp turmeric, 2 tsp cilantro

Blend all ingredients (except veggies) together with stick blender. Then add veggies and stir to combine. Pour into 9×13 Pyrex or other baking dish, bake at 375 degrees for about 50 minutes (until fork inserted into the center comes out clean).

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