From the June/July 2016 issue
Serves 4-6

Ingredients

  • 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)

Directions

  1. Preheat the oven to 350ºF

attempt from :54.92.148.165
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today