• 12 large eggs
  • ½ cup coconut milk
  • ⅛ tsp red pepper flakes
  • ½ tsp black pepper
  • ½ tsp onion powder
  • 2 tsp olive oil
  • 1 cup leeks, chopped
  • 2 garlic cloves, minced
  • 6 cups baby spinach
  • 14 ½ oz can of artichokes, patted dry and roughly chopped
  • Microgreens, for garnish
  1. Preheat the oven to 375°F.
  2. In a medium bowl, whisk the eggs with the coconut milk, red pepper flakes, black pepper, and onion powder. Set aside.
  3. Heat the olive oil in a large 12 inch skillet or cast iron pan over medium heat. When the pan is hot, add the leeks and garlic, and sauté for 1 minute.
  4. Add half the spinach and cook until it wilts. Add remaining spinach along with the chopped artichokes and cook until all spinach is wilted.
  5. Add the egg mixture to the skillet and lower the heat. Let the eggs sit for a minute, then add to the oven and bake for 20 minutes, or until it starts to puff and turns golden brown on the edges. It should still be a bit jiggly in the middle.
  6. Garnish with more black pepper and microgreens, and serve.