Ingredients
- 1/2 pound grass-fed ground pork
- 1/2 teaspoon dried parsley
- 1/2 teaspoon Italian seasoning
- 1/4 plus 1/8 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon fennel seed
- 1/8 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon onion powder
- 5 large eggs
- 1/2 cup light canned coconut milk
- 1/4 teaspoon salt
- 1 cup spinach roughly chopped and tightly packed
- 1 low-carb pie crust at room temperature
Instructions
- Preheat oven to 375℉.
- Mix the pork with all the spices, up to (and including) the onion powder. Heat a large skillet on medium heat and cook the pork until it is no longer pink, breaking it up into pieces and draining excess fat.
- In a large bowl whisk together the eggs, coconut milk, and salt until well mixed. Stir in the spinach and cooked sausage until well mixed.
- Pour into the cooled pie crust and place in the oven. Bake for 20 minutes. Then, loosely cover the top with tinfoil and bake for another 18-20 minutes, until the eggs are set.
- Let cool at room temperature for 10 minutes. Slice and devour!