23 Nov Spinach Zucchini Breakfast Pie
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| Prep Time | 25 minutes |
| Cook Time | 90 - 110 minutes |
| Servings |
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Ingredients
- 4 medium red potatoes
- 1/2 cup plain yogurt (lactose free if needed)
- 1 Tbsp ghee
- 1/2 + 1/8 tsp Himalayan salt
- non-stick spray
- 1 Tbsp extra light olive oil
- 1 medium zucchini
- 2/3 cup fresh spinach
- 4 eggs large
Ingredients
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Instructions
- Peel the potatoes and cut them into ½ inch thick pieces.
- Place the cut potatoes in a large pot. Add water to the pot until there is an inch of water above the potatoes. Bring to a boil on high heat. Reduce heat to medium high. Cook until soft 10 – 20 minutes.
- Preheat the oven to 350°F.
- When the potatoes are soft, drain off the water. Add the yogurt, ghee, and salt to the pot. Mash the potatoes until smooth.
- When the potatoes are cool enough to handle, spray a 10 inch pie pan with non-stick spray. By hand, press potatoes into pie pan to form a crust. Make the layer as even as possible and without any holes. Brush the crust with oil.
- Place pie pan on baking sheet (with edges). Bake 30 minutes.
- Grate the zucchini (~2 cups), and chop the spinach.
- Beat eggs and 1/8 tsp salt. Mix veggies into the eggs. Pour into the potato crust.
- Bake for 50 – 60 minutes.