A savory egg dish, great for a snowy Sunday morning brunch! If you've run out of the vegetables this recipe calls for try Roasted red peppers and red onion!
INGREDIENTS
½ a large Sweet Potato, peeled & cubed
2 tbsp Olive Oil
Salt and pepper
½ a Zucchini, cubed OR 1/2 Red or Orange Pepper, diced
1/4-1/2 cup crumbled goats cheese
(Optional)
4 Eggs
1 cup Milk
2 tbsp White Flour
2-3 tsp Chopped Fresh Thyme
Extra Toppings : Sliced Tomato &
Grated Aged Cheddar
INSTRUCTIONS
Preheat oven to 425°f, line baking sheet with parchment.
Toss prepared sweet potato in 2 tbsp of olive oil & sprinkle with salt and pepper. Roast sweet potato until soft & fragrant (20min) Set aside to cool.
Reset oven to 350°f, spray 9” pie dish with non-stick spray. In a medium bowl whisk together eggs until frothy. Add milk, whisk to incorporate, add
flour & whisk until smooth. Season with Thyme & salt and pepper. Stir sweet potato, zucchini and crumbled goats cheese, pour into pie dish.
Top with sliced tomatoes or more grated cheese if you desire.
Place in center of oven & bake until eggs have puffed up completely (should double in height).
About 25-30 minutes. Serve immediately with honey garlic breakfast sausage & toast!
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