Preheat the oven to 430°F.
Press the garlic and finely chop the spring onions.
Beat the eggs with the almond milk and season with salt and pepper.
Melt 1 tablespoon of coconut oil in a middle-sized cast iron frying pan and shortly fry the onion and garlic with the asparagus.
Take the vegetables from the pan and melt the remaining coconut oil in the pan.
Pour in the egg mixture and half of all the vegetables.
Put the pan in the oven for 15 minutes until the egg has solidified.
Then remove the pan from the oven and pour the rest of the egg with the vegetables in the pan.
Once again put the pan in the oven for 15 minutes until the egg is nice and fluffy.
Sprinkle the tarragon and chilli flakes on the dish before serving.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Nuts, Nightshade, Chicken egg
Paleo, Keto, Vegetarian, Sirtfood