Ingredients1 medium butternut squash or 3 yams/sweet potatoes
about ⅓ cup coconut oil, divided, plus extra for greasing pan
12 ounces Brussels sprouts, trimmed and cut in half
2 pinches plus 1 tsp. course sea salt
4-5 cups spinach, roughly chopped
1 cup fresh basil leaves, roughly chopped, plus an additional handful, chopped, for garnish
10-12 large eggs
1 tsp. garlic powder
½ tsp. cayenne pepper
2 tsp. freshly ground black pepper
1. Preheat oven to 375º.
2. Cut the squash lengthwise into wafer-thin planks (about 1/16"). I cut off one slice so the squash could lay flat then cut the strips.
3. Heat 2 Tbsp. of the coconut oil in a large sauté pan over medium heat. Place a few slices in the pan and cook for less than a minute on each side, just until soft. Remove and drain on paper towel-lined plate. Repeat with remaining slices, adding more coconut oil as needed.
4. Grease springform pan thoroughly with coconut oil. Line the bottom with squash slices until completely covered, then line the sides. Add more coconut oil if needed to help them stick.
5. Heat 2 Tbsp. coconut oil over medium heat and sauté the Brussels sprouts with a pinch of salt until slightly browned, about 10 minutes. Add spinach and basil along with another pinch of salt and cook
just until they wilt. Remove from heat and let cool to room temperature.
6. Whisk the eggs in a large bowl along with garlic powder, cayenne, 1 tsp. salt and pepper. Add the vegetable mixture to the eggs and mix well.
7. Set the springform pan on top of a rimmed baking sheet to catch any spills and pour the egg mixture into the pan. Bake 30-40 minutes, until the eggs are firm in the middle. Let rest 10-15 minutes before serving. Garnish with chopped basil.