Sweet Potato Spinach Casserol

Serves 1

• 1 tablespoon coconut oil

• 6 eggs, whisked

• 1 large sweet potato, peeled and grated

• 1 cup shredded carrot

• 4 cups baby spinach

• 1 cup frozen diced onions

• 1 cup shredded organic cheddar cheese or vegan cheese

• Sea salt, black pepper, and garlic powder, to taste

• Large Salad (recipe in Basics)

Preheat the oven to 400 F. Grease a large baking dish with coconut oil. In a large mixing bowl, stir together all remaining ingredients (except large Salad) until evenly mixed. Pour into the baking dish and pat the mixture down in an even layer.

Bake for 40 to 45 minutes or until the sweet potato is cooked through and the casserole is browned on top. Serve with Large Salad on the side

Omnivore option: Add ½b lcooked and crumbled uncured breakfast sausage to the mixture before baking.