Perfect for a post-workout brunch, this keto-friendly dish includes hearty eggs, fresh veggies and creamy goat cheese. Top with walnuts (or your preferred nut of choice) for an added crunch.
- 1 tablespoon Garden of Life coconut oil
- 1/4 cup red onion, diced
- 2 garlic cloves, minced
- 2 cups spinach
- 3 eggs
- 2–3 tablespoons almond flour
- 2.5 ounces goat cheese
- 1/4 cup walnuts
- 1/4 cup fresh basil, for garnish
Heat coconut oil in sauté pan and lightly cook garlic and onion. Add spinach, cover pan and wilt on low-medium heat. Crack eggs in pan over spinach and stir with wooden spoon until evenly mixed. Add 1 tablespoon of almond flour at a time, stir evenly until a texture similar to cake batter is achieved. Cover pan and cook on low-medium heat until eggs are firm throughout.
Top with crumbled goat cheese and cover until melted. Use a spatula to remove pie from pan onto a cutting board and cut evenly into eighths. Top with finely chopped walnuts (or your preferred nuts) and freshly diced basil for garnish.
*You can also add a tablespoon of organic tomato paste before adding goat cheese to make a protein pizza pie.
Serves: 4 | Serving Size: 2 slices
Nutrition (per serving): Calories: 214; Total Fat: 18.1g; Saturated Fat: 7.4g; Monounsaturated Fat: 3.1g; Cholesterol: 147.6mg; Sodium: 131.4mg; Carbohydrate: 4g; Dietary Fiber: 1.5g; Sugar: 1g; Protein: 10.7g
Nutrition Bonus: Potassium: 193.2mg; Iron: 10.7%; Vitamin A: 38.6%; Vitamin C: 9.8%; Calcium: 8.1%