Updated: Aug 29, 2018
Makes 6 servings
2 tablespoon coconut oil
3 cloves garlic, minced
3 cups vegetables of your choice
2 tablespoons coconut fat (skimmed from the top of canned coconut milk) OR ¼ cup water
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sea salt
½ teaspoon black pepper
Using a large cast iron (or oven safe) skillet, heat the coconut oil on medium heat.
Add onion and sauté for 2 minutes.
Add remaining vegetables and spices, and sauté for 2-3 minutes, leaving vegetables slightly crisp.
In a medium bowl, whisk eggs and coconut fat or water.
Pour eggs over the vegetables in the skillet.
Stir a few times to let the eggs settle on the bottom of the skillet.
Turn the heat to medium low and turn the oven on low broil.
Place a lid on the skillet and wait for 5 minutes.
Gently lift the lid to see if the eggs are set around the edges. Only the middle should still have soft eggs. If not, replace the lid and continue cooking until sides are set.
Place the cast iron skillet under the broiler and broil until the eggs are completely set on top.