|10 min||1 h 5 min||4|
|2 medium potato||Sweet potato (sliced into 1/4-inch using mandolin)|
|2 tbsp||Extra virgin olive oil (for sautéing)|
|1 small||Yellow onion (chopped)|
|1 package (227g)||Cremini (Italian) mushroom (chopped small, or any vegetable you prefer)|
|1 1/2 tbsp||Dill, fresh|
|1/2 tsp||Rosemary, dried|
|2 cup||Baby spinach (or only green you prefer)|
|6 medium egg||Egg|
|1 cup||Coconut milk, sweetened|
|2 clove(s)||Garlic (minced)|
|1/4 cup shredded||Mozzarella cheese (or vegan shredded cheese)|
|1/4 cup grated||Parmesan cheese, low sodium (or nutritional yeast)|
This dish tastes best served a little warm. It also makes a great breakfast or lunch the next day.
If you want this recipe to be dairy free - use the substitutes listed in the ingredients
are an excellent source of protein and contain some important B vitamins!