Makes 6 servings:
-1 cup red onion sliced
-2 cups baby spinach
-1 cup sweet potato, sliced thin
-12 large free range organic eggs
-1/4 cup filtered water
-1/4 tsp pink rock (himalayan sea salt)
-1 1/4 TBSP basil pesto
-1/2 cup arame seaweed (soaked 15 minutes)
-as desired, fresh herbs
-Preheat oven to 350 degrees F. Grease 10X14 inch casserole dish with olive oil, and set aside
-Layer onion, spinach, and sweet potato in the bottom of the dish
-Whisk eggs, water, salt and pesto in medium sized bowl until well blended
-Pour mixture over other ingredients in dish, and top with arame and herbs
-Bake for 25-30 minutes, or until eggs are set.
Borrowed from Julie Daniluk's meals that heal. Julie Daniluk is a Registered Holistic Nutritionist based in Toronto Canada, with a focus on the psychology of eating, focusing on 'meals that heal.'