•  2 tbsp                                              coconut oil, divided
  • 2 cups                                              finely chopped leeks
  • 1 1⁄2 cups                                         asparagus, ends trimmed, cut into thirds
  • 1⁄2 cup                                             olives, pitted and sliced
  • 2 tsp                                                 herbes de Provence
  • 1⁄2 tsp                                               Herbamare®
  • 2 cups                                              arugula or baby spinach
  • 14 oz jar                                           water-packed artichoke hearts, drained
  • 12 large                                            organic eggs

To serve: organic salsa.


  1. Preheat the oven to 350°F. Grease a 13×9 inch-baking dish with 1 teaspoon of the coconut oil and set aside.
  2. In a skillet over medium heat, melt the remaining coconut oil and sauté the leeks, asparagus, olives, herbes de Provence and Herbamare® for 5 minutes. Add the arugula or spinach and cook, stirring, until slightly wilted, about 2 minutes.
  3. Spread the mixture evenly in the baking dish. Whisk the eggs in a large bowl, and pour over the vegetables.
  4. Bake for 30 minutes or until eggs are set. Serve warm with a dollop of salsa.

Makes 8 servings.

A.Vogel’s Herbamare® is a unique sea salt infused with 12 fresh organically grown vegetables, garden herbs and iodine rich kelp.

Its brilliant blend of freshly harvested celery, leek, watercress, onions, chives, parsley, lovage, garlic, basil, marjoram, rosemary, thyme, and kelp deliver the best natural flavours and aromas.

Herbamare® enhances the flavour of any recipe and replaces dreary conventional table salt. Use it as a condiment to perk up your recipes or at every meal to salt your food the healthy way.