Instructions

1. Preheat oven to 350 degrees
2. You can use an 8x10 baking dish or I used a oven proof skillet and went from the stove right to the oven. If you use the baking dish make sure and oil it really well and for ease of clean-up use parchment paper
3. In a large bowl add eggs, herbamare seasoning, black pepper and whisk until well mixed
4. Heat butter, ghee or olive oil in large skillet and add onion, mushrooms, tomato, garlic. Saute for 5 minutes or until softened and salt to taste while sauteing.
5. Add egg mixture and parmesan cheese to the vegetables in the skillet and stir well.
6. If you are using an ovenproof skillet you can just let the eggs set up in the skillet for about 4 minutes until they are less "jiggly"
7. Transfer skillet to oven and bake for 15 minutes or until the eggs mixture is firm.
8. If you are using a baking dish transfer the mixture to your prepared dish and bake for 20 minutes or until the egg mixture is firm.
9. Remove from oven and let cool in pan. Cut into pieces and enjoy immediately or store in refrigerator and reheat during the week.

• Servings : 8
• Ready in : 35 Minutes
• Recipe Type : BreakfastsPaleoSCD Recipes