12 eggs, beaten
½ cup unsweetened almond milk (or any type- ie coconut, rice, soy, cows milk)
1 medium onion, chopped
1 green pepper, chopped
2 cups grated zucchini
¾ cup grated carrot
1/2 cup kale, chopped
1 tomato or 15-20 cherry tomatoes, chopped
Preheat oven to 400F. Grease with oil either a 8” x 12” casserole dish or 2 pie plates.
In a skillet on the stove top, heat oil over medium. Sauté onion and green pepper for 5 minutes, add in zucchini, carrot and kale. Cook for another 2 minutes.
Combine all ingredients in large mixing bowl.
Pour into dish/pie plate. Bake for 30 – 35 minutes until the egg is fully cooked. Serve with salsa or hot sauce.