*Serves 6-8 people
2 cups diced potato
1/2 cup sliced roasted red pepper
2 tbsp diced garlic
Olive oil spray
1 tbsp ghee or butter (optional)
10 organic eggs
1 cup organic almond milk (unsweetened)
Salt (to taste)
Pepper (to taste)
Crushed red pepper (to taste)
A few sprigs of fresh dill
Preheat oven to 350.
Place both skillets in the oven to heat while you prepare.
Prep potatoes and vegetables.
Bring a medium-size pot of water to a boil and add potatoes. Boil for just a few minutes.
In a separate skillet, on medium heat, add 2 tbsp garlic chopped and 1 tbsp of ghee (optional…you can use olive oil). Add your broccoli rabe, kale and potatoes. Add nutritional yeast and salt and pepper to taste.
In a mixing bowl, add eggs and almond milk. Add a pinch of salt and cracked pepper. Whisk together well until light and fluffy.
Remove cast iron skillets from the oven and spray with an olive oil or coconut oil spray.
Split the cooked vegetables between the two skillets. Pour in the egg mixture between the two skillets, adding equal parts to each. Lay the roasted red pepper strips across the top of each and sprinkle with red pepper flakes. Place back in the oven for about 20 minutes.
Remove from oven and allow to rest for a few minutes before slicing. Top with fresh dill and a side of walnut pesto.
In a food processor or nutri-bullet, add the following:
1 cup chopped kale
1/2 cup olive oil
2 cloves garlic
1/2 cup toasted walnuts
1/4 cup nutritional yeast
1 lemon juiced
Salt to taste