10 Organic Free Range Eggs
1 Cup Gluten Free Flour
2 Cups of Coconut Milk
1 Tin sirena tuna in oil
2 Celery Stalks
1 large Capsicum
6 Button Mushrooms
Small wedge of green cabbage
Beat together 10 eggs
Add in the Gluten Free Flour and Coconut Milk, whisking to combine
Finely chop a selection of seasonal organic veg, as above or use what ever is in your fridge.
Combine Egg mix, veggies and a tin of tuna in a lasagna dish.
Cook in oven on 180C for 50 mins or until browned on top.
Grated Parmesan would make a delicious addition.