Squash, Mushroom, Protein Casserole

Preheat oven to 350 degrees and grease a 13 X 9 casserole dish with a little bit of butter.

Heat a couple of tablespoons of EVOO and a couple of tbsp of butter in a large skillet. Saute the onions, salt and pepper for a few minutes until they begin to soften. Add the garlic for just a minute and then add the zucchini, squash and mushrooms and a 1/4 cup of water. Cook until tender - 15-20 minutes. Add the thyme and turkey or other cooked protein.

Transfer the solids to the casserole dish and reserve the cooking liquid.

Whisk the eggs and the coconut milk in a small bowl and whisk while you slowly add the cooking liquid. We want to temper the eggs, so we don't end up with scrambled eggs.

Once the cooking liquid has been added to the eggs and the coconut milk, add this to the casserole dish and shift the ingredients around so that you can spread the love around.

Set the timer for 30 minutes.

In the meantime, heat a couple of tbsp of butter and then add cup of almond flour. Mash this into a paste. When the 30 minutes are up, sprinkle the almond flour butter mixture to the top of the master piece and just dust the top with a little freshly grated nutmeg. Put it back in the oven and set the timer for 12 minutes.

After the 12 minutes, set the oven to broil so you can toast the top. Keep an eye on it because it can burn quickly. It should be toasted in 1 - 2 minutes.

Enjoy!