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About the Recipe
For this recipe, I used sweet potatoes, onions, and red, green, and yellow bell peppers. I also made mine completely dairy-free, using plant-based "cream" and "cheese." Since I didn't have shredded potatoes, I lined the bottom of my dish with sliced bread. I let it sit in the fridge, covered, for an hour before baking so the bread would soak up the egg mixture. It was delicious! - Audrey
Ingredients
3 cups of your favorite vegetables, diced. Some options are bell peppers, onions, spinach, butternut squash, tomatoes, and zucchini. (I used onions, bell peppers, and sweet potatoes.)
1 Tablespoon of cooking oil (such as olive oil, coconut oil, or vegetable oil)
10 eggs
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 cup milk (dairy or non-dairy)
1 cup shredded cheddar cheese (or dairy-free cheese)
2 cups of shredded potatoes
Preparation
Preheat over to 350 degrees (F). Lightly grease a 9- by 13- inch (23 by 33 cm) baking dish with oil, butter, or cooking spray.
Dice the vegetables into small pieces. This ensures they will cook through evenly.
Heal oil in a large skillet. Add vegetables, and sauté on medium heat until softened but not browned, about 5 minutes. The time may vary depending on vegetable choice. Set aside to cool slightly.
In a large bowl, whisk eggs, salt, pepper, and milk.
Add vegetables, cheese, and potatoes to the egg mixture, and stir to combine.
Pour into the prepared baking dish.
Bake for 25-30 minutes, until the eggs are set. Let cool slightly.
Serve to your friends or family, and congratulate yourself--you just made a yummy and nutritious meal!