Paleo Spinah Shitake Souffle

By mack

Ingredients

• 5 oz organic baby spinach - finely chopped (basically 2 big handfuls of leaves)
• 2 slices bacon - chopped
• 4 shitake mushrooms - chopped
• 1 Cup grated celery root (can leave it out if you can't find it...)
• 2 Scallions (green onions)or some onions if you want chopped
• 4 Eggs and 10 egg whites (don't bitch.. they're cheap ;-) *
• Celery salt - few shakes
• 1/2 Cup Coconut Milk (Thai Kitchen if you can find it)
• 1/4 Avocado - sliced (garnish)
• 10 Pecan halves - chopped (garnish)
• 1 tsp coconut oil (garnish)

Details

Servings 2

Preparation

Step 1

Chop up the raw bacon and get it cooking in the pan. While it's cooking, grate celery root, chop onions and mushrooms. When the bacon is nearly done, add all that stuff (seriously, it needs to be almost done. Otherwise, it kinda stays too fatty). Let it saute on low heat while you chop the spinach and put it in a big bowl. Add eggs, coconut milk, and finally the saute ingredients. Add a few shakes of celery salt. Mix throughly and pour into a deep 9" glass pie pan (it will barely fit). Now lightly roast chopped pecans in the coconut oil - it's really more about coating them with the oil (umm pause here and take a big whiff - coconut oil in the pan smells better than your first date ;-). Spoon on top of souffle and keep towards the center. Cook 35-40 minutes at 350 - check the center with a knife. Should come out clean. Garnish with sliced avocado. Now don't laugh... if you're looking for about 35 gm protein, eat half of this baby! Serious! Now feel sorry for the poor sap eating microwaved Stouffer's out of a plastic baking dish!