Directions

1. Preheat oven to 400ºF.

2. Warm 1 Tbsp. olive oil in a skillet. Sauté ½ finely chopped onion until caramelized.

3. Set a steamer basket over a pan of simmering water; steam 1 cup chopped broccoli until tender.

4. In a metal mixing bowl, beat 8 large eggs with 1 Tbsp. curry powder. Whisk in ½ cup almond milk.

5. Stir in caramelized onion, steamed broccoli, and ¼ cup sliced cherry tomatoes.

6. Pour into a greased 6-inch cast-iron pan.

7. Cook over medium heat for about 6 to 7 minutes until egg settles, then bake for 12 to 15 minutes longer. Serves 3.