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Prep15 min
Cook45 min
Total1 hour
Servings6 slices
Find at your local farmers market
Sweet potatoes · Eggs · Spinach · Mushrooms · Onion · Broccoli
Ingredients
- Crust
- ✓1 large sweet potato, sliced
- ✓avocado oil spray
- Filling
- ✓1/2 onion, diced
- ✓2 cloves garlic, minced
- ✓1 cup chopped broccoli
- ✓4 oz chopped mushrooms
- ✓1/4 cup roasted red peppers, diced
- ✓1 cup spinach
- ✓5 large eggs
- ✓1 cup shredded parmesan cheese
- ✓salt and pepper
Instructions
-
Preheat oven to 400°F. Thinly slice sweet potatoes (about 1/4 inch) using a mandoline or sharp knife.
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Spray a 9-inch pie dish with avocado or olive oil. Arrange sweet potato slices in overlapping circles covering the bottom. Spray or brush with more oil.
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Bake sweet potato crust for 15 minutes until softened and golden at the edges. Remove and cool slightly. Set oven to 375°F.
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Sauté onion and garlic in olive oil for 3–4 minutes. Add mushrooms and broccoli, cook another 4 minutes. Season with light salt and pepper. Add the spinach and roasted red peppers and cook another minute. Remove from heat.
-
Whisk together eggs and add the cheese.
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Spread vegetables over the crust, pour egg mixture over top.
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Bake 30 minutes until set and lightly golden. Rest 10 minutes before slicing.
Notes & tips
Any market vegetables work here — zucchini, asparagus, and kale are great swaps. You can also use a different cheese or leave it out all together for a dairy free option. Leftovers keep 3 days in the fridge.
