2 hard boiled eggs
½ lg. white onion
6oz. roasted red pepper
1c peeled-diced potatoes
6oz. coconut milk
2 jumbo raw eggs
½-1t ground nutmeg
3 lg. cloves minced garlic
fresh ground black pepper
½-1t ground nutmeg
3 lg. cloves minced garlic
fresh ground black pepper
fresh ground garlic-sea salt
2T oat flour
½t baking soda
½t baking powder
2T oat flour
½t baking soda
½t baking powder
1c gorgonzola crumbles
smokey paprika for garnish
Thaw the spinach, drain in a colander, then press with paper towels to absorb the water. Put in the bottom of a buttered 8" x 12" glass baking pan. Chop or grate the hard boiled eggs and crumble over the spinach. Chop the onion, peppers and potatoes and add in layers.
In a medium bowl, whisk together the next group of ingredients, pour over everything in the pan, then sprinkle on the gorgonzola crumbles and dust with pinches of paprika. Bake at 350° for 30-40 minutes. Cool slightly then cut in squares and serve with fresh fruit for breakfast. This keeps well, covered in the 'fridge for 3-4 days and also packs well as a to-go breakfast or lunch for school or work. . .Lin 
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