• 3 tbsp coconut oil, divided
  • 1 red onion, sliced thin
  • 2 cups white mushrooms, sliced
  • 2 garlic cloves, pressed
  • 1 bunch spinach
  • 8 eggs
  • ½ cp full fat coconut milk
  • ½ tsp black pepper
  1. Preheat the oven to 350°F and grease a 9-inch round pie pan with oil.
  2. Heat 2 tablespoons of the coconut oil in a large skillet over medium heat. Add the red onions and cook for 15-20 minutes, stirring occasionally. Lower the heat and add more oil if the onions start to dry out.
  3. Remove the onions to a plate and set aside. Add the remaining tablespoon of coconut oil to the pan and add the mushrooms. Cook for 1 minute, then add the garlic and spinach, cooking until the spinach has wilted. Add the onions back to the pan and stir.
  4. In a bowl, whisk the eggs, coconut milk, and black pepper.
  5. Use a slotted spoon to scoop out half of the veggie mixture, and arrange it evenly over the prepared pie pan. Pour the eggs over, then top with the remaining veggies. Bake for 40 minutes, then let cool slightly. Serve warm.