Ingredients
- 2 Tbs avocado oil
- 1 large yellow onion, diced
- 2 cups butternut squash, in 1-inch cubes
- 1 large sweet potato
- 1 large apple, diced
- 3 celery stalks, sliced
- 3 tbs dried cranberries
- ¼ tsp ground pepper
- ½ tsp fresh rosemary
- ¾ tsp fresh thyme
- ½ tsp fresh sage
- 3 eggs
- 2 cups almond flour
Directions
- Preheat oven to 350º F and spray casserole dish (12×8 or 7×10) with avocado oil.
- Over medium heat in a large skillet, add avocado oil, diced onion, butternut squash, sweet potato, diced apple, diced celery, and dried cranberries. Cook for 8-9 minutes until soft and tender.
- Remove from heat. In a large bowl, add eggs and whisk. Add almond flour and stir to combine. Add veggie mixture to the large bowl and combine.
- Pour into the casserole dish. Bake for 40-45 minutes until the edges are crispy and the middle is set.
- Remove from oven and serve.
Nutritional info per serving: serves 5
Calories: 226
Protein: 7 g
Fat: 14 g
Carbs: 20 g
