Egg & Veggie Tian

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  • 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 supple complex starches, Vitamin C, and Vitamin A!

  • Squash and zucchini have fiber, Vitamins 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 place or tart pan

Instructions:

  • Slice vegetables into 1/8 inch slices or less

  • Whish 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 375 F for 20 minutes or until egg cook and becomes solid.

  • Allow to cool and eat at room temperature.

  • Makes 6 servings.



Tag me on social media!!!! I would love to see your variation of the Eat Your Way to Wellness recipes!

>> Instagram << >> Facebook <<

Want to speak with me regarding your food choices, lifestyle choices, and potential cancer risk?

Set up a FREE 15 minute phone consult.

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