- 2 TBSP grassfed butter or ghee
- 1-2 cups organic cherry or grape tomatoes
- 8 free range eggs
- Handful of fresh basil OR spinach
- 4 oz. fresh Mozzarella balls
- coconut oil for greasing
- Salt & Pepper to taste
Heat oven to 350oF.
Slice tomatoes in half and sauté in the butter or ghee until softened.
While the tomatoes cook add your eggs to a mixing bowl, chop your basil and add it to the eggs along with salt and pepper. Whisk until eggs are blended.
Grease your casserole dish or pie plate with coconut oil and pour in the egg and basil mixture.
Add your cooked tomatoes, spacing them evening around the dish. Add the fresh mozzarella balls.
Bake for 20-25 minters or until the eggs have become set in the middle of the dish.
This is even easier than a basic quiche because you don’t have to grate the cheese, and the fresh mozzarella adds a nice source of whey protein.