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.


  • 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


  • 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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