This recipe is so simple and works for any meal of the day, is relatively easy to pack for lunch as a take away. The versatility of the fillings give you carte blanche to add what you like and if you like a cheesy taste, the nutritional yeast does just that. You may omit this if you prefer . This recipe may be used to make mini quiches and muffins. Served with a crisp salad, this makes a filling light meal.
1 can (without additives) or 400ml home-made coconut milk
1-2 Tblsp ghee or olive oil
1 cup diced or shredded meat – I used chicken meat, and grated carrots
OR diced vegetables (mixed peppers, asparagus, spinach, mushrooms or baby marrow work especially well)
2-3 tblsp nutritional yeast
1/2 tsp Himalayan salt and freshly ground black pepper to taste
Optional: other herbs and spices, as you prefer. I used freshly ground garlic and roasted cumin seeds, sautéed with the onions and fresh thyme for extra flavor and green chilli for heat.
- Preheat the oven to 180 degrees celcius.
- Break the eggs into a mixing bowl and beat in the coconut milk. Mix in the nutritional yeast, salt, and any other herbs or spices that you prefer.
- In a frying pan, add the oil of choice and saute the onions, garlic and fresh herbs for several minutes until soft and translucent.