(rich & satisfying, building & warming ingredients for winter)

Vegetables: yam & burdock, yellow onion, green beans & kale
3 T. ghee, butter or coconut oil
1 T. yellow curry powder
3-4 T. shoyu or tamari sauce
1 T. Minced fresh rosemary and/or marjoram & dill
12 eggs
1 c. raw cheese, grated (cheddar or jack are best)
Optional: 1 lb diced, cooked chicken OR 1 can sardines, drained and flaked apart
1/2 c. drained sun-dried tomatoes

Sauté dense, root vegetables & onion in ghee or coconut oil in a large skillet with curry powder and 1 cup water for 2 minutes, stirring every 30 seconds. Add less-dense veggies (green beans, broccoli, asparagus, etc.) and stir, then saute for another minute.

Next add dark leafy greens (kale), cover the skillet and let saute another minute. Uncover skillet and stir greens into bottom of pan until they’re all slightly wilted and wet looking.

Turn off the heat & add shoyu or tamari soy sauce and herbs.

Remove from heat and mix in cheese,optional meat, and sun-dried tomatoes.

Whisk the dozen eggs in large bowl on the side and and then stir into skillet mixture.

Pour into buttered 9 x 13” casserole dish and bake uncovered for 45 minutes at 350 degrees.

Lemon juice squeezed over each serving tastes fantastic (especially if you use sardines!).