AuthorgoodnesswithgPreheat oven to 375 degrees. Peel sweet potatoes, and cut into thin rings (about 1/4 inch) using a sharp knife or mandolin if you have one.
Spray a 9-inch pie dish with nonstick cooking spray (I used avocado oil spray). Layer sweet potato rounds along the bottom of the dish, moderately overlapping.
For the sides, cut sweet potato rounds into halves, and layer along the side of the dish.
Cover sweet potatoes with oil and a pinch of salt and pepper.
Bake for 25-30 minutes, until sweet potatoes are soft and beginning to brown.
*Baking time will vary depending on the thickness of your sweet potatoes*
Add 2 tbsp oil and mushrooms to a sauté pan over medium heat. Cook until soft, about 4 minutes. Set aside.
Add remaining 2 tbsp of oil and onion to a sauté pan over medium heat for several minutes, until onion softens. Add garlic, roasted red peppers and spinach, and cook until spinach is wilted.
To a mixing bowl, add the eggs and whisk. Add milk, cooked veggies and half of the shredded cheese (if using). Mix together.
Pour mixture on top of sweet potato crust, and top with remaining 1/2 cup cheese (if using).
Return to the oven for about 30 minutes, until the eggs are set and cheese is melted.
Allow to cool for a few minutes before serving. Top with fresh basil.
Enjoy!
Ingredients
Directions
Preheat oven to 375 degrees. Peel sweet potatoes, and cut into thin rings (about 1/4 inch) using a sharp knife or mandolin if you have one.
Spray a 9-inch pie dish with nonstick cooking spray (I used avocado oil spray). Layer sweet potato rounds along the bottom of the dish, moderately overlapping.
For the sides, cut sweet potato rounds into halves, and layer along the side of the dish.
Cover sweet potatoes with oil and a pinch of salt and pepper.
Bake for 25-30 minutes, until sweet potatoes are soft and beginning to brown.
*Baking time will vary depending on the thickness of your sweet potatoes*
Add 2 tbsp oil and mushrooms to a sauté pan over medium heat. Cook until soft, about 4 minutes. Set aside.
Add remaining 2 tbsp of oil and onion to a sauté pan over medium heat for several minutes, until onion softens. Add garlic, roasted red peppers and spinach, and cook until spinach is wilted.
To a mixing bowl, add the eggs and whisk. Add milk, cooked veggies and half of the shredded cheese (if using). Mix together.
Pour mixture on top of sweet potato crust, and top with remaining 1/2 cup cheese (if using).
Return to the oven for about 30 minutes, until the eggs are set and cheese is melted.
Allow to cool for a few minutes before serving. Top with fresh basil.
Enjoy!
Leave a Reply