Ham and Broccoli Egg Bake

egg bake Ingredients:

Extra virgin, cold-pressed coconut oil or olive oil

5 eggs

A pinch of salt

1/2 cup almond meal

1/4 cup coconut flour

7 tbsp coconut milk

7 tbsp almond milk

A handful of finely chopped fresh herbs such as parsley, savory, thyme, oregano

1 medium red onion, finely minced

1/2 lb  bone-in ham, diced

1 head of broccoli, steamed and chopped


- Preheat oven to 350 F (180 C) and brush with olive oil or coconut oil a 7 x 4 pan or individual ramekins.

- In a large bowl, whisk the eggs with the sea salt until pale yellow and frothy.

- Sift and fold in the almond meal and coconut flour, and give it a few stirs

- Stir in the coconut milk and almond milk

- Add your chopped herbs and mix until combined. Set aside the mixture

- Meanwhile, in a small pan over medium heat, add some olive oil or coconut oil. Sweat the red onions until soft, about 1 to 2 minutes. Add to the egg mixture

- Pour the batter in the pan or ramekins

- Scatter the chopped broccoli and ham throughout the egg mixture evenly

- Bake 35 to 45 minutes, or until golden and set

- Serve warm or at room temperature