A keto-friendly dish perfect for breakfast or brunch.

Prep Time:  5 minutes   |    Cook Time:  11 minutes   |    Total Time:  16 minutes   |    Servings:  4

Ingredients:

• 10  Goldhen  Cage Free Large Eggs
• 1 teaspoon ground  Stonemill  Himalayan Pink Salt Grinder
• 1/4 teaspoon ground  Stonemill  Peppercorn Grinder
• 1 tablespoon  Simply Nature  Avocado Oil
• 1/2 Red Onion, thinly sliced
• 1/2 cup thinly sliced Sugar Snap Peas
• 1 cup   thinly sliced  Simply Nature  Organic Baby Spinach
• 2 tablespoons chopped Parsley
• 1 tablespoon chopped Dill
• 2 ounces  Emporium Selection  Plain Goat Cheese Log

Directions:

1. Preheat oven to 350.°
2. In a medium bowl, whisk together eggs, salt and pepper. Reserve.
3. Heat oil over medium-high heat in an 8-inch oven-safe pan.
4. Sauté onions until soft, about 3 minutes. Add sugar snap peas and sauté for another 3 minutes.
5. Pour in whisked eggs, spinach, parsley and dill, stirring once. Crumble goat cheese on top.
6. Place in oven and cook for 5 minutes or until eggs are set.

Recipe courtesy of Chef Audrey, ALDI Test Kitchen.