The Paleo Plan




  • 1 tablespoon olive oil or coconut oil
  • 8-10 organic eggs
  • 1 pound asparagus, chopped (about 3-4 cups)
  • 1-2 sweet potatoes, diced into small cubes (the smaller, the faster it will cook)
  • 2 tomatoes
  • 1 red onion, sliced
  • 2 tablespoon almond milk (optional)
  • ½ teaspoon of sea salt and pinch of pepper
  • optional spices: either dill, parsley


  1. Preheat oven 375 degrees F
  2. Cut and dice your onions, asparagus and sweet potato
  3. Cook onions and sweet potato in oil until soft. Add in asparagus and cook. Add in herbs such as dill or parsley, sea salt, and pepper.
  4. Transfer to skillet or baking pan. Crack eggs into a separate bowl, add almond milk and whisk until eggs are mixed.
  5. Pour eggs in the vegetables. Lay tomatoes slices on top for presentation. (You can also dice them up and add them in if you don’t care about presentation)
  6. Bake at 375 for about 30 minutes, or until the eggs are set.

Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5