· 1 c. chopped organic Onion
· 5 organic Hi-Omega3 Eggs
· 2 1/2 cups Coconut or Almond milk
· 1 c. almond flour
· 2 Tbs. Psyllium husk or freshly ground Flax Seeds
· 1 Tbs. Raw Honey
· 1 tsp. Baking powder
· ½ tsp. Sea salt
· ½ tsp. Black Pepper
· 2 c. finely cut organic Kale
· 2 Tbs. chopped organic Parsley
· 1 tsp. Black Pepper or Paprika to dust top
· 2 Tbs. Ghee or Coconut oil

Preheat the oven to 425°F

Brush sauté pan with a little coconut oil. Place onions in a sauté pan over medium heat. Stir until evenly blackened, but not burnt. Remove from heat and place in a small bowl.

Place a 9×11-inch baking dish in oven.

Beat eggs with whisk in a large bowl until frothy. Add milk, flour, psyllium husk, honey, baking powder, sea salt and pepper. Whisk until smooth.

Add kale, onions, and parsley, and stir well.

Remove baking dish from oven and drop in the butter. Once melted, pour the batter into the dish, sprinkle with black pepper or paprika, and return to oven.

Bake for 26-30 minutes or until lightly browned and set. Check with toothpick at 26 minutes.
Let cool slightly and serve with salad of your choice.