This recipe is a tasty glimpse into gluten-free-bread.org's first cookbook! ALL gluten-free, ALL Paleo and ALL delicious! Tweet us at @noglutenbread
- 8 eggs, beaten
- 2 cloves garlic
- 2 Cups spinach, chopped
- 1 Cup ham, diced
- 1 small onion, chopped
- ½ Cup canned coconut milk
- 1 Teaspoon coconut oil
- 1 Teaspoon sea salt
- ½ Teaspoon pepper
In a medium skillet, heat coconut oil. Add the onion and garlic and cook until tender.
Add the garlic and onion mixture to the slow cooker along with the spinach and ham. Stir all ingredients together.
In a medium bowl, add eggs, coconut milk, and salt and pepper and whisk together with a fork. Add the mixture to the slow cooker and mix well.
Set the slow cooker on low for 4—6 hours and cook covered until the egg is set. Alternatively, you can cook on high for 2—3 hours. Serve hot.