About the Recipe
This dish is packed with nutrient density and offers a great breakfast with balanced macronutrients that will keep you satisfied. Fresh herbs, packed with vitamins, minerals, and potent antioxidants, provide a vibrant burst of flavor and contribute to overall health by enhancing dishes with their immune-boosting and anti-inflammatory properties. Purple potatoes boast higher levels of antioxidants, particularly anthocyanins, compared to their white counterparts, offering potential anti-inflammatory properties. Potato skins are rich in fiber, vitamins, and minerals, playing a vital role in promoting gut health, supporting immune function, and contributing to overall nutrient intake when consumed--no need to peel a chemical free local potato! When cooled and reheated, potatoes provide a perfect source of resistant starches promoting weight management, stabilizing blood sugar levels, and promoting the growth of beneficial gut bacteria. And because one single potato provides 4 full servings, you access all the benefits of high quality potatoes while maintaining balanced macronutrients (protein, fat, carbohydrates). Potatoes for the win.
Ingredients
5 eggs
2/3 cup cashew milk
1 potato, skin on grated (I use local, purple or yellow potatoes)
1-2 T avocado oil
1 packed cup greens (I prefer arugula or spinach)
3/4 cup other herbs/veggies/meat
(I love leeks, parsley, garlic, mushrooms and maybe 1 piece of crumbled bacon)
1-2oz manchego (or cheese of choice)
Salt and pepper to taste
Preparation
Preheat oven to 350. In a 6” cast iron skillet, heat 1 T avocado oil on med heat. Add potatoes and spread evenly completely covering the bottom to form your crust. Cook for 3-4 minutes or until it’s sizzling and golden. Flip and turn off burner. Sprinkler w salt. Add greens + other herbs etc. spreading evenly. In a bowl whisk eggs and cashew milk until light and frothy. Drizzle avocado oil along the sides of the skillet to prevent sticking, then pour egg mixture over greens. Top w cheese, season with salt and pepper and bake for 35-40 mins. It is done when you can shake the skillet and the egg mixture doesn't move. Remove from oven and serve immediately or store in fridge for up to 3 days. This is a GREAT food for reheating as well. See nutritional notes.