|Serve with a balsamic reduction|
2 carrots, shredded
1 small zucchini, shredded
1 potato, shredded
2 c spinach or chard shredded
1 c tomato, diced
2 green onion or 1 shallot chopped
1/2 c cheese, shredded (Fontina, Gruyere, or White Cheddar)
fresh herbs (basil, parsley, tarragon, or oregano, dill)
Ancho, Smokey Paprika
Grease a 10 inch pie plate (you can even use a 9"). Combine all the vegetable ingredients in a bowl (I usually just grate the vege right into the bowl). Add herbs, salt/pepper, Ancho, smokey paprika, and nutmeg. Gently stir to combine. In a separate bowl, whisk 9 of the eggs together. Add the eggs to the vegetables and gently stir. You might need to add that extra egg at this point. The mixture should look moistened by the eggs with a little extra. Pour into pie plate. Bake at 400 for 45 minutes or until slightly browned, puffy and set. Let rest for 5-10 minutes before serving.
|Grate the ingredients in a bowl|
|Whisk the eggs|
|Combine and place in greased pie dish - BAKE|
I usually use the same bowl and know when almost reached the top, I have enough vegetables. The balsamic reduction also adds a nice flavor. There's no need to buy balsamic reduction. Buy some cheapish balsamic (no good stuff required here) and cook until reduced. You will need to use good ventilation as the smell while it is reducing is quite strong. Let cool and pour into a squeeze bottle - genius!