This makes a convenient and delicious breakfast or lunch
Makes 4 serves
6 large eggs
1/2 cup full fat canned coconut milk
1/2 red onion, finely diced
1 large carrot, coarsely grated
1/3 cup sliced mushrooms
2 tablespoons fresh parsley, finely diced
1 teaspoon dried oregano
Salt and pepper
Preheat the oven to 350 degrees F.
Grease a pie or casserole dish. Whisk the eggs with the coconut milk, salt, pepper and oregano.
Pour the egg mixture into the baking dish. Arrange the remaining ingredients on top.
Bake in the oven for 20 to 25 minutes, or until the eggs are set and the top is lightly browned. Baking time will depend on how deep your casserole or pie dish is.
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