Serves 4

Prep time: 30 minutes

Ingredient swap: If you eat dairy, you can swap the coconut milk for half and half or heavy cream, and you can use just about any vegetable you want here, so feel free to experiment.

Ingredients

8 eggs

1/4 cup coconut milk

2 tablespoons olive oil

1/4 cup chopped green onions

1/2 cup chopped asparagus

1/2 cup shelled sweet peas

2 cloves garlic, minced

4 cups baby arugula

Sea salt and fresh ground pepper, to taste

Instructions

• Preheat oven to 350 degrees F.

• Whisk the eggs with the coconut milk until well beaten.

• Heat a heavy skillet over medium heat and add the oil. Add the green onions, cook for a minute, and add the peas and asparagus. Add the garlic and cook for another minute.

• Add the egg mixture, turn the heat down.

• Bake for 10 minutes. Remove, let cool slightly, and top with arugula.

• Slice and serve.