From the June/July 2016 issue
Serves 4-6


  • 1 TBSP extra-virgin olive oil or coconut oil, plus more for greasing the dish
  • 3 cups chopped kale or Swiss chard (stems removed)
  • 1 medium zucchini or summer squash, diced
  • 1 medium shallot, finely chopped
  • 1 garlic clove, minced or finely grated
  • 1/2 cup grape tomatoes, halved
  • 10 large eggs
  • 1/4 cup canned coconut milk (full fat)
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • Fresh basil, thinly sliced (for garnish)


  1. Preheat the oven to 350ºF.
  2. Grease a 9-inch pie dish (or similar sized casserole) with oil.
  3. Heat the oil in a large skillet over medium heat.
  4. Add the greens, zucchini, and shallot. Cook, stirring occasionally, until soft, 5-8 minutes.
  5. Stir in the garlic and tomatoes. Cook for 1 minute, then remove from heat.
  6. Transfer the cooked vegetables to the bottom of the greased dish.
  7. In a large bowl, whisk together the eggs, coconut milk, salt, and pepper. Pour the egg mixture over the vegetables in the dish.
  8. Bake for 30-35 minutes, until just set.
  9. Cool for at least 10 minutes before slicing and serving.
  10. Serve garnished with sliced basil.