Paleo Broccoli Casserole
Ingredients:
- 1 1/2-2 pounds broccoli florets
- 1 tbsp grass-fed butter (coconut oil or duck fat)
- 1 small yellow onion, thinnly sliced
- 2 cloves of garlic, minced
- 16 oz sliced white mushrooms
- 1 tea dried thyme
- 4 eggs, room temp.
- 1 cup full-fat coconut milk, room temperature
- salt and pepper to taste
Instructions:
- Preheat oven to 350° F.
- Boil the broccoli in a large pot until fork tender.
- While the broccoli is boiling, melt the butter in a large skillet over medium-heat.
- Add the onion to the skillet and saute until translucent.
- Add the garlic and mushrooms to the skillet, season with thyme, salt and pepper and continue to saute until tender.
- While the onion and mushrooms are cooking, drain the water from the broccoli. Allow the broccoli to cool to the touch, and chop and large pieces into bite-size pieces.
- Add the boiled broccoli to the onion and mushrooms, and gently stir until combined.
- Grease a 9 x 13-inch baking dish with your choice of cooking fat.
- Pour the broccoli and mushroom mixture into the well greased baking dish in an even layer.
- In a medium sized mixing bowl, whisk together the eggs and coconut milk.
- Carefully pour the eggs and coconut milk over the vegetables, be sure to coat evenly.
- Season once more with salt and pepper, and place in the oven to bake at 350° F for 1 hour.
- Enjoy!
This sounds really good
ReplyDelete