Her version was pretty healthy but had a little butter and sugar, and now that I'm making my own, I've found a little variation, omitting the butter and sugar, adding a tiny bit of coconut oil to brown the pears, and adding a generous dash of cinnamon for more flavor. This recipe below is absolutely incredible, and is a fab brunch dish, and best of all, is made in under 20 minutes. Next time I make it, I planning on using all or half egg whites for an even lighter version.
yields 6 wedges
1 tablespoon coconut oil
6 eggs (feel free to do 3 eggs and 5 egg whites)
3 pears, peeled and diced into thin 1/2" slices
1-1/2 teaspoon cinnamon (or several healthy dashes)
1 teaspoon vanilla
1/3 cup unsweetened vanilla coconut milk
2 tablespoons coconut flour
1 tablespoon garbanazo bean flour
1 tablespoon brown rice flour
1. In a bowl, whisk eggs, vanilla, nondairy milk and flour; set aside.
2. Turn oven on to 425 and let heat up as you cook the pears. Heat coconut oil in a large oven-safe skillet. Add peeled and diced pears and cook 7-8 minutes until browned and soft, sprinkling cinnamon directly onto the pears.
*flour options: regular Bob's Red Mill gluten-free flour also tastes phenomenal, or use your own blend of fave gluten-free flours. Even partial almond meal should work fine.