• 1 lb ground pork
  • 1 tsp minced garlic
  • ½ tsp fennel seeds
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • 2 cups baby spinach
  • 1 cup red bell pepper, chopped
  • 8 large pasture-raised eggs
  • ½ cup unsweetened almond milk
  • ½ cup fresh basil leaves for serving
  1. Preheat the oven to 350°F.
  2. Heat a cast iron skillet over medium heat and add ground pork. Brown for 7 minutes, stirring occasionally.
  3. Carefully drain grease from the pan and return to the heat. Stir in garlic, fennel seeds, basil, and oregano.
  4. Add spinach and bell pepper. Stir and cook for 3 minutes longer to wilt spinach.
  5. Spread the pork and vegetable mixture into a casserole dish about 8x11 inches.
  6. In a mixing bowl, whisk together the eggs and almond milk. Pour over the ground pork mixture and bake for 45 minutes.
  7. Cool at room temperature for 10 minutes before slicing into 6 squares. Top with fresh basil and enjoy.