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Ingredients
Scale
- Cooking spray
- ½ tablespoon olive oil or avocado oil
- 3 cloves garlic, minced
- 1 bunch green onions, diced (reserve some green scallions for topping)
- 1 cup sliced baby bella mushrooms
- ¾ cup grape or cherry tomatoes, halved
- ½ small red bell pepper, diced
- ½ cup sweet corn, fresh or frozen
- 1 medium zucchini, sliced into ¼ inch rounds
- Freshly ground salt and black pepper
- 6 large eggs
- ¼ cup unsweetened almond milk (or any milk)
- 2 tablespoons sifted coconut flour (or substitute with ¼ cup regular flour)
- 3–5 large basil leaves, julienned
- 1 cup shredded sharp cheddar cheese, divided
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil, sauté garlic and green onions.
- Add mushrooms, tomatoes, bell pepper, and corn; season and cook until soft.
- In a bowl, whisk eggs, almond milk, coconut flour, basil, salt, and pepper.
- Spread sautéed vegetables in a greased pie pan.
- Pour egg mixture over vegetables, top with cheddar cheese.
- Bake for 35-50 minutes until set and golden.
- Cool for 10 minutes before slicing and serving.
Notes
Using seasonal vegetables maximizes both flavor and freshness.
Cooling before slicing strengthens the pie’s structure.
For heat, consider adding diced jalapeños or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 35-50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 2
- Sodium: 240
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 9
- Cholesterol: 150