Beat 8 eggs with 2 cups of any kind of milk.
Half cup flour gluten free is fine, Himalayan rock salt & pepper to taste.
Add 1.5 cups Kapai Puku Liver Health & vegetables of your choice.
We use steamed kale & sweet potato, lightly sautéed onion & mushrooms, fresh herbs & red capsicum.
Pour into oiled baking dish and top with fresh tomato.
Sprinkled feta over if your like but it’s fine without.
Bake at 180 degrees for approx. 1 hour.
Will keep in the fridge for approx. 5 days.
Great hot or cold, goes well with homemade tomato pasta sauce.