ZUCCHINI, SPINACH AND SWEET POTATO PIE

Protein, carbs and fat all in one meal. Yes we need all of those in order for our bodies to use food as fuel. This is great with a salad for dinner or have it for breakfast.

Gluten and nut free

 

INGREDIENTS:

  • 8 free range eggs
  • 2 zucchini grated
  • 1 Cup cooked spinach, finely shredded (I steam mine and then cool it and finely slice it)
  • 375g ricotta cheese
  • 1/2 Cup sour cream
  • 1 Cup tasty cheese, grated
  • 1 Cup grated sweet potato
  • Salt and pepper to taste

 

METHOD:

  • Preheat oven to 170°C. Lightly grease a square pyrex dish or tray.
  • Drain as much liquid out of the spinach as you can. I put mine in a strainer lined with a few paper towels. Squeeze the paper around the spinach so the liquid come out the bottom. Do the same with the zucchini.
  • In a large bowl, gently mix all of the eggs. Don’t whisk them as this creates too many air bubbles.
  • Add zucchini, spinach, sweet potato, ricotta, sour cream, cheese and a pinch of salt and pepper, and gently mix with a fork. Make sure all the ingredients are well combined.
  • Pour the mixture into the pyrex dish and place in the oven.
  • Cook for 30 minutes or until cooked through and nice and golden on the top. You will know it’s cooked through if you give it a light touch on the top and it bounces back.
  • Allow to cool for 5 minutes and serve with a side salad. I have mine for breakfast the next day.

 

 

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