Recipe type: Light Meals
  • 8 large organic eggs
  • ¼ cup organic milk or dairy-alternative milk (or water)
  • pinch of sea salt
  • 1 tsp dried (or 1 tablespoon fresh) dill
  • ⅛ tsp nutmeg*
  • pinch black pepper or dash of cayenne pepper
  • 1 TBSP extra-virgin olive oil
  • 2 TBSP sliced green onion
  • 2 TBSP fennel, finely chopped
  • ½ cup sweet potatoes (yams), finely diced
  • ¾ cup baby spinach finely chopped
  • pinch of sea salt,
  • black pepper
  • Optional: 2 ounces organic goat cheese, crumbled
  • *freshly grated adds so much more flavor than ground – this is where a microplane zester comes in handy, whole nutmeg bulbs can be found in the spice section
  1. Preheat oven to 325 F. Lightly oil an 8 inch square glass or ceramic baking dish
  2. Heat olive oil in sauteé pan, add onion or shallot, cook until soft. Add potatoes and cook
  3. until soft and/or crispy. Add spinach, & spices to coat.
  4. Sauteé another 3-5 min. You may need to add a little water to prevent sticking.
  5. Whisk the egg mixture in a bowl with a large balloon whisk until foamy, about 30 whisks.
  6. Combine with potato mixture and pour into glass or ceramic dish.
  7. Bake 20-25 min until the edges are pulling away from the side and the center does not
  8. jiggle anymore.
  9. Serve immediately or enjoy later at room temperature.
  10. Makes a great work or school lunch the next day.
  11. Serve with a basic mixed green salad with balsamic vinaigrette (1/8 cup olive oil, 3-4 tablespoons balsamic vinegar, 1 tablespoon lemon juice, ½ teaspoon sea salt, a few swirls of freshly ground black pepper)
Recipe by Kirstin's Cancer Care at