Ingredients

8 organic eggs

½ cup chopped spinach

½ chopped kale

1 fillet of fresh yellow fin tuna (diced)

½ brown onion, sliced

2 ½ zucchini (shredded)

1 heaped tsp turmeric

1 tsp himalayan salt

1 tsp cracked black pepper

1 tbsp fresh rosemary

1 tsp ground mustard seeds

1 tsp coconut oil

½ tsp baking soda

Method

Pre-heat oven at 200 degrees.

Shred zucchini using a grater. Squeeze excess water from zucchini by placing shredded zucchini in an almond pulp bag or blotting with paper towel.

Whisk eggs, herbs, spices, salt, pepper together.

Saute onions, spinach and kale in coconut oil for 2 minutes.

Add to egg mixture. Add shredded zucchini and chopped tuna. Mix well.

Pour mixture in baking tray lined with baking paper. Bake for 45 mins.

Enjoy with a side of avocado.

Serves 4