Use all organic ingredients as well as raw dairy ingredients when possible.
5 Tb butter, ghee or coconut oil – divided
½ onion, chopped
3 c cooked mixed veggies (swiss chard, spinach, asparagus, chopped zucchini, mushrooms, etc)
1 c breakfast sausage, cooked and chopped
1 tsp Himalayan or Celtic sea salt
¼ tsp pepper
½ tsp dried basil or parsley
6 pastured eggs, beaten
½ c parmesan cheese or unfortified nutritional yeast (opt)
Heat 2 Tb of butter in a skillet over medium heat. Add onion, cook 5 minutes or until tender. Add veggies, sausage and seasoning. (If veggies are raw, then cook veggies 8-10 minutes until desired tenderness, then add the sausage and seasoning.)
Pan should be fairly dry. If not, continue to cook over low heat until liquid has evaporated.
Over low heat, add 3 Tb of butter to the pan, coating the pan. Mix eggs with the cheese and pour into the pan over the veggie mixture. Distribute evenly. Do not stir. Cook over low heat until eggs are barely set, 8-10 minutes. Brown under a broiler for 1-2 minutes.
Or option 2:
Grease an 11×7 baking dish.
After cooking the veggies and sausages, place in a bowl. Add eggs and cheese, stir. Pour into the baking dish. Bake in a 350⁰ oven for 10-15 minutes or until eggs are set.
1 ½ c blanched almond flour
¼ c arrowroot powder
½ tsp baking powder
Pinch Himalayan or Celtic salt
½ tsp cinnamon (opt)
4 pastured eggs
1 tsp vanilla or almond extract
1Tb maple syrup or honey (opt)
Sprinkle a few soy free mini chocolate chips on each pancake (opt)
Mix ingredients right before cooking. Mix the dry ingredients, add the wet ingredients. Mix well.
Preheat your pan over med to med-low heat and coat lightly with coconut oil, butter or ghee. I use a cast iron pan. Make small 3” pancakes. Flip when the bottom is lightly golden. Don’t overcook, the pancakes will dry out. Serve with organic pastured butter and grade ‘B’ maple syrup – which contains lots of minerals.
Makes 12 small pancakes.