| 8 | 30 | 242 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 7 |
| 1 tbsp | Coconut oil |
| 11 large | Egg |
| 1 cup | Goat cheese, hard |
| 1 3/4 stalk(s) | Green onion (finely chopped) |
| 1 cup chopped | Red bell pepper |
| 3 1/2 medium spear(s) | Asparagus (chopped) |
| 1/4 tsp | Sea Salt (to taste) |
| 1/4 tsp | Black pepper (to taste) |
1. Preheat the oven to 350oF (180oC).
2. Place a medium pan on medium heat and add coconut oil.
3. Add the green onion and peppers. Sauté mixing frequently, for about 5 minutes. At the end of cooking it, add the asparagus.
4. Take a medium baking dish and wipe it with coconut oil (spray oil) to prevent future sticking. Place the veg mix in the dish.
5. In a medium bowl, beat the eggs with a whisk, then add the goat cheese and season. Whisk again. Pour the egg mixture into the vegetables in the dish and mix a bit.
6. Bake for 15 - 20 minutes, until the eggs are cooked.
7. Option to sprinkle the dish with some fresh parsley.
| Meat Alternative | 0.9 |
| Milk Alternative | 0.4 |
| Vegetables | 0.5 |
