GAPS "Egg Things"

These are kind of like a frittata with no cheese, and the texture is like scrambled eggs (one of the only foods my son will eat). They have nearly everything necessary for a complete meal, and just need to be accompanied by fermented veggies and avocado (if tolerated).

1 quart soup
1 dozen really good quality eggs
~3/4 cup fat (I vary between lard and ghee)

Blend the soup and eggs together, adding salt if necessary.

Grease two ~9x11" pans with half of the fat; pour the batter evenly between the two pans (it will be very liquidy). Dollop the remainder of the fat on top in small pats (it will sink).

Bake at 350F for about half an hour, till puffed and lightly golden. The "egg things" will deflate as they cool; then you can slice them into squares and refrigerate them. My son actually eats these slathered with MORE ghee.