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October 24, 2016
1 tsp Himalayan Pink Sea Salt
½ cup Greek Yogurt
1 cup Mozzarella Cheese, grated
1 cup Horseradish Cheddar Cheese, grated
2 Tbsp Peri Peri Sauce
2 Tbsp Wild Garlic Dried Herb Blend
1 tsp Sriracha Sea Salt
2 cups Ham, cubed small
Preheat oven to 350°F.
Bring a large pot of water to boil. Add Himalayan salt and cook pasta until halfway done (according to package directions, still stiff in center).
Meanwhile, in a mixing bowl, whisk together eggs, Greek yogurt, 1 ½ cup of the cheeses, peri peri, wild garlic blend, and chili salt.
Add drained pasta, ham, and avocado to egg mixture, toss to coat well.
Spoon mixture into individual baking dishes or a large casserole dish. Finish with the remaining ½ cup cheese.
Cover dish(s) and bake for 25 minutes. Remove cover and finish baking until brown and bubbly, another 5 minutes.
Serve warm and melted!
Himalayan pink sea salt
wild garlic dried herb blend
sriracha sea salt
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