Egg & Veggie Tian - The Wellness Kitchenista

Egg & Veggie Tian

I love to make this dish on the weekend and enjoy it throughout the week for a quick breakfast. You can swap in any veggies that you have on hand!
I use my backyard eggs for this recipe. If you can’t get local eggs from a free-range farmer, try free range and organic eggs. Eggs supply quality protein and Omega-3 fatty acids.
Sweet potatoes supply complex starches, Vitamin C, and Vitamin A!
Squash and zucchini have fiber, Vitamin C, Vitamin D, and B vitamins.

Ingredients:

2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
1 large sweet potato, thinly sliced
8 large eggs
1/4 cup milk of choice
1/4 tsp pink salt
1 tsp dried herbes de Provence
1 – 12 inch pie plate or tart pan

Instructions:

Slice vegetables into 1/8 inch slices or less.
Whisk together eggs, spices, and milk.
Layer all ingredients in a pie plate that has been oiled with olive oil.
Pour egg mixture over the veggies.
Bake at 375F for 20 minutes or until egg cooks and becomes solid.
Allow to cool and eat at room temperature.
Makes 6 servings.

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