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Add a photoThis was really easy and very delicious. Almost quiche like, but packed with flavor. The original recipe makes it entirely on the stove top, but I baked mine. If you do use the stove, make sure to keep the heat low enough so that nothing burns during cooking.
Ingredients
- 4 T butter
- 18 eggs
- 2 large sweet potatoes, peeled and sliced very thin using a mandolin (I used yams, but use what you have available)
- 2 small zucchini, cut into small medallions
- 2 red bell peppers, sliced into thin rings
- fresh parsley for garnish
- salt
- pepper
Directions
- Preheat the oven to 350.
- In a large 12 inch, oven safe skillet heat the butter over medium heat.
- Once it has melted add in the potato and cook until slightly tender.
- Stir in the zucchini and bell pepper and season with salt and pepper.
- In a separate bowl, whisk the eggs with salt and pepper until thoroughly combined.
- Pour the eggs into the skillet and stir gently to make sure everything is incorporated.
- Place the skillet carefully in the over and bake about 40 minutes until everything is golden brown and set.
- Garnish with parsley before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 8 servings | |
| Calories 191 | |
| Calories from Fat 107 | 56% |
| Total Fat 11.9g | 15% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 424mg | 141% |
| Sodium 169mg | 7% |
| Potassium 338mg | 10% |
| Total Carbs 7.89g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.25g | 2% |
| Protein 13.43g | 21% |
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