Serves 6-8. Prep and cook time is about 45 minutes
Preheat oven to 375
10 free range organic eggs
1 cup of the milk of your choice ( I used almond milk)
1 green bell pepper
1/2 a red onion
2 Tablespoons of coconut oil
1 tsp of crushed red pepper
2 Tablespoons of Oregano
Salt and pepper to taste ( I used 1/2 teaspoon of salt and 1 tsp of black pepper)
Note: really you can put whatever veggies you feel like in this...mushrooms, jalapeno. If you are not dairy intolerant 1/2 a cup of cheese would be yummy as would adding crumbled bacon or chopped sausage.
First step heat the coconut oil in a pot on the stove top until melted
Then add diced veggies and cook until soft or the onion is translucent. Remove from stove top and set to aside
In a seperate bowl place eggs, milk and spices. Whisk together.
In a round pie dish (a square 8 inch pyrex dish would work too) place the veggies. Then pour the eggs over the top
Cook in oven on the middle shelf for 30-40 minutes until it begins to brown around the edges, lightly.
Serve with roasted potatoes and enjoy!