Crustless Broccoli Quiche

Advanced & Core Plan

Serves 4

This is a crustless quiche recipe that is great for breakfast, lunch, or dinner.  There is something about the flavors of broccoli with eggs that is just amazing.  With these typically “on hand” ingredients, you can feed unexpected visitors or pull together a meal on the fly.

1 tablespoon extra virgin olive oil
1/2 large onion, diced
2 cups broccoli florets, cut into pieces
4 large organic eggs
1 cup organic milk (full fat, preferably raw)
1/3 cup freshly grated raw, organic cheddar cheese (Beyond Organic Raw Cheddar is terrific)
1/2 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup almond flour
Dash of cayenne pepper, optional

Preheat oven to 350°F. Butter a 9″ round baking dish.

In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add broccoli and cook about five minutes or until just tender. Transfer vegetables to prepared pan.

In a large bowl, beat together eggs, milk, cheese, salt, pepper, cayenne pepper if desired and oregano. Whisk in almond flour. Pour egg mixture evenly over vegetables. Bake until set, about 35 minutes. Cool about 10 minutes before serving.

Egg Foo Yung

Advanced Plan

Serves:  4

Egg Foo Yung is a versatile dish that is perfect for a quick meal or when you didn’t make plans for dinner.  It is nutritious and makes a lovely presentation.

8 eggs, beaten

Traditional add ins:
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1/3 cup chopped cooked organic chicken breast
1/3 cup cooked and crumbled grass fed ground beef
1 teaspoon sea salt
1/4 teaspoon ground black pepper

Other substitutions:
juilienned zucchini
red cabbage
grated onion


1 1/2 cups organic chicken broth
2 tablespoons organic tamari or liquid aminos
6 tablespoons cold water
1 1/2 tablespoons arrowroot powder


Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, salt and pepper. Mix together.  Heat coconut or grapseed oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.

To Make Sauce:

Heat the chicken broth in a small saucepan; add tamari and blend well over medium heat. Add cold water and arrowroot powder and stir until thick and smooth. Serve with Egg Foo Yung.

In photograph:  zucchini, red cabbage, green onion and chopped chicken