4 servings; 20 min preparation; 45 min cooking time.
I had some sweet potatoes from my Buddha bowl yesterday and some other vegetables that I was planning to use, but I changed my mind, so I found an easy way to use them all in one ovenbaked dish. So it’s meatless Friday today.
What do you do with the left-over vegetables from the previous day? Perhaps, like most people, you put it in the fridge and after a couple of days you realize that they are useless and trow them away. Well, there is an easy way to use what you have in fridge and stay healthy. Two goals achieved here.
This oven baked sort of quiche is not only very healthy, but it’s flourless (so gluten-free), low on calories and carbs and so colorful. You can eat as much as you like any time of the day.
- 100 g sweet potatoes, roasted
- 100 g corn
- 100 g peas
- 100 g black olives, chopped
- 1 red bell pepper, cubed
- 2 tbsp fresh basil, minced
- 5 eggs, beaten
- 100 ml coconut milk
- 1/2 tsp ground nutmeg
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp white pepper
- 1/2 tsp salt
Cut the potato in cubes and roast it in a preheated to 200 degrees C/400 degrees F oven for 20 min. Let it cool.
In a big bowl mix corn, chopped olives and peas. If you are using frozen peas, run them under streaming hot water first.
Add the chopped red bell pepper and minced basil. Add the roasted potatoes. Mix the vegetables well. Transfer to a baking dish.
Turn the oven to 190 degrees C/375 degrees F.
Beat the eggs with the coconut milk. Add the seasonings. Pour the mixture into the baking dish. Make sure that it spread evenly.
Bake in the preheated oven for about 45 min or until the egg is set. You can serve it hot or cold, as you prefer. Enjoy!