This recipe is loaded with vitamins, minerals and phytonutrients such as quercetin and saponins that help to prevent oxidative damage. Eggs are a rich source many nutrients including protein, Omega 3 fatty acids for healthy cell membranes, and most notably choline and selenium which help to support detoxification. Turmeric provides an additional anti-oxidant and anti-inflammatory boost and when combined with black pepper and ghee it is readily available to be absorbed by the body.
1 large sweet potato
1 Tbsp ghee, melted
1 medium onion, sliced thin
1 bunche asparagus (about 8-10 stalks) cut into 1 inch pieces
2 cloves of garlic, minced
8 organic pastured eggs
2 tsp turmeric
½ tsp chili flakes
Pinch of himalayan salt and pepper to taste
Preheat oven to 180 degrees. Grease an 8 in pie pan with ghee or coconut oil. Peel sweet potato and slice thinly using either a mandolin or the slicing blade of a spiralizer. Mix the sweet potato slices with ghee and sprinkle with Himalayan salt. Start in the middle of the pie pan lay the sweet potato slices in circles to form the crust. Be sure to overlap them as they will shrink dramatically while cooking. You can make the layer as thick as you want. Bake for approximately 10 minutes and remove from oven. While the crust is baking, cut asparagus into 1 in pieces and slice onion. Saute asparagus and onion in a bit of ghee for about 4 minutes, add garlic and saute for 2 more minutes. Place this mixture over sweet potato crust. Mix 8 eggs with 1 tsp turmeric and a pinch of Himalayan salt and black pepper. Pour egg mixture on top and bake for approximately 30 minutes until eggs are set.