Description
First of all, this recipe isn’t vegan. As you know I am not totally vegan and honestly I don’t think I’ll ever be. I love eggs and in my opinion there is absolutely nothing unhealthy about eggs as long as they’re from hens that were not given any growth hormones or that were not fed with chemicals. This is a breakfast recipe for 3-4 people or 2 really hungry ones.
Ingredients
- 4 whole Organic Eggs, Divided Use
- 1 whole Carrot, Grated
- ¼ cups Grated Celery Root
- 1 whole Pickled Hot Pepper (optional), Can Be Replaced With A Pickled Cucumber, Diced
- ¼ teaspoons Sea Salt
- 1 teaspoon Unrefined Sunflower Oil
- 1 whole Onion, Diced
- 1 whole Tomato, Sliced, Each Slice Cut In Half
- 2 dashes Dill Chopped
- Ground Pepper And Coriander, Sprinkled On Top
Preparation
Heat oven to 425 degrees F.
Using a fork, beat 2 of the eggs and add them into a large bowl.
Add the grated carrot, celery root, diced hot pepper and salt into the bowl and mix all ingredients together.
Heat a pan over medium heat and pour the oil. Sauté the onion until tender. Put the onion in the bowl with the carrot mixture. Mix the ingredients together.
Pour the mixture into a small casserole dish.
Garnish with tomato slices and dill. Beat the other 2 eggs and pour them in over the top of the casserole.
Sprinkle ground pepper and ground coriander on top.
Bake uncovered at 425 degrees for 15 minutes. Let stand for 5 minutes before serving.
