From the October/November 2018 issue
Serves 4


  • 1 TBSP coconut oil (plus more for greasing the pan)
  • 1/2 pound mushrooms, sliced
  • 2 medium bell peppers (any color), seeded and chopped
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced or finely grated
  • 6 slices ham, chopped
  • Sea salt and black pepper, to taste
  • 8 large eggs
  • 2-3 tsp sriracha hot sauce (optional)
  • Chopped cilantro, for garnish (optional)


  1. Preheat the oven to 400ºF. Lightly grease a medium sized casserole dish (such as 8×11-inch or similar size) with coconut oil.
  2. Heat the coconut oil in a large skillet over medium heat. Add the mushrooms and stir-fry for 3 minutes. Add the peppers and stir-fry for 3 minutes. Add the onions, increase heat to high, and stir-fry for 2-3 minutes. Add the garlic and stir for 1 minute. Remove from heat. Stir in the ham. Season to taste with salt and pepper.
  3. Transfer the mixture to the greased baking dish. Spread it out in an even layer. In a large bowl whisk together the eggs, hot sauce (if using), and a generous pinch of salt. Pour over the vegetable mixture. Transfer to the oven and bake for about 30 minutes or until puffed and cooked through. Let rest for 5-10 minutes before slicing. Serve garnished with cilantro if desired.