Servings: 4
1/2 zucchini shredded
1 small fennel bulb sliced thin
7oz Gruyère shredded
2 eggs
3 handfuls fresh spinach
1/4cup almond milk
1tsp minced garlic
1tsp parsley
1 small onion diced
Salt and pepper to taste
2 cups diced red potatoes
Fresh basil
1tsp EVOO
Preheat oven to 400. Line a baking sheet with foil.
Add diced potatoes to a bowl with evoo and toss with salt and pepper. Spread on baking sheet
Cook in oven for about 25 minutes flipping halfway through. Remove from oven and set aside.
Add remaining ingredients to a bowl and whisk until well combined (reserve about 1/2 cup of cheese for the top)
Add potatoes and mix until combined.
Bake in oven for 15 minutes.
Top with remaining cheese and bake another 5 minutes
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