This is a relatively easy weekend morning adventure. The recipe makes several egg pancakes, that reheat fabulously. Serve with a little salsa and avocado on top and perhaps some sweet potatoes on the side :) And coffee. Lots of coffee.
Egg Foo Yummmm (Liz style)
Makes enough for you, your friend and your friend's boyfriend. Plus leftovers.
Ingredients
- 6 eggs
- 1/3 cup Coconut Flour
- 3/4 tsp Baking powder
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp salt (more to taste)
- 2 tbl. coconut oil
- 1 onion, minced
- 4 carrots, diced
- 3-4 leaves chard, destemmed and chopped.
- 8 strips Turkey Bacon (trader Joes has uncured, nitrate free happy bacon); chopped
Heat 1 tbl coconut oil in a large skillet over medium heat until melted (won't take long, coconut oil is magical). Saute onions, carrots and chopped bacon until bacon is cooked through and veggies start to soften. Add in chard and continue to cook until bright green and wilted.
Meanwhile, in a large mixing bowl beat the living hell out of the eggs. Whisk in coconut flour, baking soda, and spices until thoroughly combined.
Check on your veggie mixture....
Done yet?
not quite?
Try again in a few.... make some coffee in the meantime...
done now?
Good. Remove from heat and set aside to cool for a few minutes.... Use this time to enjoy the coffee you just brewed.
Pour veggies into into egg batter and gently stir to thoroughly incorporate.
Heat the remaining tablespoon of coconut oil in the same skillet over medium heat. Scoop a 1/4 cup of batter and pour into heated pan. You may have to push down into a pancake shape, depending on the consistency of your batter. Cook for approximately 2 minutes before flipping and cooking for an additional 2min on the other side. Let cool for a hot minute and then eat up!
