Servings: 3
For the crust:
- 1 sweet potato peeled and grated (on big holes)
- 3 carrots peeled and grated (on big holes)
- 1tsp garlic powder
- 1tsp Salt
- 2tsp thyme (fresh or dried)
- 2tsp Dill (fresh or dried)
- 1tsp Italian seasoning
- 1/2tsp black pepper
- 1 egg
For the filling:
- 2 eggs
- 1 onion chopped
- 2 handfuls fresh spinach
- 4oz mushrooms chopped
- 1 green pepper chopped
- 1 cup shredded cheddar cheese
- 1/2tsp garlic powder
- 1/2tsp red pepper flakes
- 1/2tsp pepper
- 1/2tsp dried Rosemary
- Topping options of choice- Chives, Kalamata olives, carmalized onion and feta cheese
1. Preheat oven to 400
2. Spray a pie dish with nonstick spray
3. Mix together all of the ingredients for the crust and press into the bottom (and sides) of a pie dish
4. Line a cookie sheet with foil and spray with non stock spray. Add the chopped green pepper, mushrooms and onions
5. Put the crust and the cookie sheet with the veggies in the oven for 20 minutes. (If the crust is not browning on the edges, put back into the oven until edges start to crisp). Remove from oven and let cool.
6. Add the veggies to a bowl with the remaining ingredients for the filling and mix well
7. Pour the mixture into the crust and top with toppings of choice
8. Put in oven for about 45 minutes. After 45 minutes check the center to see if the egg is fully cooked
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