Breakfast Vegetable Pie (8 servings)
Ingredients: 2 cups chopped broccoli or cauliflower ½cup chopped onion ½cup shredded carrots (red pepper or red cabbage may be used) 1 cup shredded cheese(suggest raw milk cheddar or Daiya vegan cheesefor a non-dairy alternative)
1 to 1¼cup unsweetened coconut milk (regular organic or raw milk may be used)
¾cup Pamela’s Gluten Free Baking Mix (for a grain-free variation, try coconut flour and one extra egg instead of baking mix)
3 eggs 1 teaspoon unrefined seasalt (Celtic, Himalayan) ¼teaspoon black pepper
Preparation: 1. 2. 3. 4. 5. 6. 7.
Preheat oven to 400 degrees. Greasea pie plate using organic butter or ghee. Mix all ingredients except vegetables. Add the chopped raw vegetables last. Put into the greased pie plate. Bake 35-40 minutes. Cool slightly and serve.
OPTIONAL: • Serve on a bed of lightly steamed spinach or with lightly sautéed red cabbageand carrots. The idea is to present a very colorful plate. • For additional protein, add one scoop of protein powder. Note: This makes a great leftover for a quick breakfast or snack during the week. Simply wrap in foil or a small baking dish and warm in the toaster oven for 10 minutes. Resources: www.pamelasproducts.com/product/PamelasBakingampPancakeMix/13193.aspx www.daiyafoods.com www.turtlemountain.com