Category: Main Dish/ Breakfast
Time: 15 minutes hands on, 45 minutes cooking Total time: 1 hour
Servings: 4 to 6
2 to 3 cups Kale (I used baby kale, if using regular remove leaves from stem, and chop leaves.)
¾ cup sundried tomatoes
1 cup artichokes, chopped (I used the frozen from Trader Joes, thawed)
1 cup Coconut milk
1 garlic glove crushed
1 Tbsp fresh rosemary
½ tsp Sea Salt
½ tsp Fresh Ground Pepper
Heat oven to 350°
Whisk the eggs in a large bowl. Add the rest of the ingredients in the bowl and stir together.
Spray a pie plate with olive oil. Pour mixture into pie plate. Bake for 45 minutes in a 350° oven.
Let sit for a few minutes. Slice and serve.
* Feel free to experiment with different vegetables and herbs. Add some fresh fruit for a great breakfast/brunch or a tossed salad for a lunch/dinner.