Veggie Egg Pie

I love how easy this is to put together.  It’s perfect for using up leftover veggies and it warms up well all week!

 

Veggies of choice:  I used broccoli, red bell pepper, roasted cauliflower, and green onion (mushrooms, diced potatoes, shredded zucchini, or squash work well also)

Approx 8 eggs

Olive oil

Cooked/chopped bacon or low FODMAP sausage (optional)

Shredded cheese

Sea salt

Microgreens for topping (optional)

 

Instructions:  lightly sauté vegetables in an oven safe dish with olive oil and sea salt or use up already cooked veggies; add meat if using, crack in eggs (whisk ahead or just break the yolks to blend), top with cheese; bake at 400 for about 30 minutes or until eggs are cooked through; top with microgreens of garnish of choice

Serve with avocado if desired

Cheers and God Bless!