Ingredients:

8 oz. chopped spinach

8 oz. steamed broccoli

3 tbsp. coconut oil

1/2 chopped yellow onion.

1/2 diced red onion.

2 cups of coconut milk

1 cup organic, free range chicken stock

1 tbsp. coconut flour

8 oz. grated grass-fed cheddar cheese

3 beaten pasture-raised eggs

1 tsp. garlic powder

Pink salt and pepper to taste

1/2 cup of parsley to garnish

Optional:

Gluten-Free Pre-Maid Pie Crust 

Instructions:

Step #1:  Steam spinach and broccoli until wilted.

Step #2:  In a sauté pan, sauté onion in coconut oil until translucent.

Step #3:  Add coconut flour and sauté for another minute under med-low heat. Let it cool down.

Step #4:  Combine eggs and cheese with coconut milk.

Step #5:  Add coconut milk mixture, chicken stock and garlic to the onion mixture then salt and pepper to taste.

Step #6:  Put coconut oil on a baking pan and start the layering. First the spinach and broccoli then a layer of the coconut milk mixture... repeat until you run out of ingredients or fill the dish.  If you are using the gluten-free pie crust, you would just layer inside of that.

Step #7:  Bake in 350-degree oven for 25-30 minutes and then let cool.

***Nutritional info does not include optional ingredients. ***

***The nutrition info for this recipe is based on the linked ingredients above**