Baked Veg Omelette


12 dozen large pastured eggs

4 heads broccoli

6 cans full fat coconut milk

3 large (10oz)boxes baby kale

3 large (24oz) boxes mushrooms, sliced

4 large onions, finely sliced

1/4 cup Himalayan sea salt

2 Tbsp ground black pepper

Method: Preheat oven to 300-degrees.

Chop the broccoli: the stems into 1/4” thick “coins” and the tops into small florets.

Divide the baby kale, chopped broccoli and mushrooms as well as the sliced onion evenly in the 40 foil prep plates.

Set aside.

Crack all of the eggs into a large food prep bin. Using a hand blender, “scramble” the eggs thoroughly.

Empty all of the coconut milk into a very large, deep bowl. Using the hand blender, puree until smooth like cream.

Pour coconut milk into scrambled eggs and use hand blender to combine thoroughly.

Fill each of the prepared plates with the egg mixture to within 1/2” of the top.

Place the pans into the oven and bake until light golden brown and firm to the touch in the center - about 30 minutes.