The simple, scalloped shell made from thinly sliced rounds of sweet potatoes make this version of a popular brunch (or supper) dish gluten-free.
Ingredients
1 spray (about 1/3 second)
Olive oil cooking spray
(more as needed)
2 medium potato
Sweet potato
(peeled and cut into 1/8-in.-thick slices)
1 tsp
Canola oil
1/2 cup slices
Sweet onion
142 gm
Spinach
(bag fresh baby)
1/2 cup
Almond milk, unsweetened
(plain)
1/4 tsp
Salt
(kosher)
1/4 tsp
Black pepper
(freshly ground)
1/4 cup
Nutritional yeast
(or Dairy free cheese of choice)
1/4 tsp
Red pepper flakes
(crushed)
6 large
Egg
(large)
2 large egg
Egg white
Instructions
Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray.
Layer sweet potatoes in slightly overlapping concentric circles on bottom and upsides of plate, cutting slices in half to fit (rounded side up) around the sides. Coat potatoes with cooking spray.
Bake in preheated oven for 20 minutes or until potatoes are slightly tender.
Place pan on a wire rack. Increase oven temperature to 375°F.
Heat a large nonstick skillet over medium. Add oil and onion; sauté 3 minutes. Add spinach; sauté 3 minutes. remove from head; cool.
Combine milk, and next 6 ingredients (through egg whites) in a medium bowl; stir with a whisk.
Arrange spinach mixture in crust; pour egg mixture over spinach. Bake at 375°F for 35 minutes or until egg mixture is set.
Let stand 5 minutes; cut into 8 wedges.
Notes:
This is a wonderful brunch recipe to share with family and friends. Get the kids involved by having them help with cracking and separating the egg yolks from the whites.
Choose potatoes with comparable diameters to create uniform slices for the easy-to-make crust. A mandoline makes slicing quick and precise, but a sharp chef's knife will work too. You can also slice the potatoes in the food processor by using the slicing blade.
Enjoy this dish with a big bowl of fruit or as side to salad. For active individuals, increase the carbohydrate content with a side of roasted potatoes or left over rice.
