Preheat oven to 450°F and melt 2 tablespoons of ghee to be mixed with potato shreds. Squeeze sweet potato shreds with a paper towel or in cheesecloth to press out excess liquid. Add potato shreds to a 10″ pie pan with ghee, salt, and pepper, stir to combine, then press into the bottom of pan and up sides to form a crust. Bake for 10-15 minutes or until potatoes begin to brown on the surface and edges.
While crust bakes, sauté shallot in remaining 2 tablespoons of ghee until translucent. Add cauliflower, sauté until cauliflower is tender, 4-5 minutes. Covering pan will help soften cauliflower more quickly. Add garlic and kale, and sauté one more minute. Remove pie pan from oven and decrease oven temp to 350°F.
Distribute cooked veggies evenly over potato crust. Whisk together eggs, and a few shakes of salt and pepper, then pour over veggies. Add cheese and bake 25-30 minutes, or until eggs are set. Allow to cool 10 minutes prior to slicing.
More exciting than a frittata, and simpler than a traditional quiche, this recipe will make you the favorite guest at your next brunch. Best of all, it can be easily adapted to fit a variety of special diets or to use up whatever veggies you have on hand. Already gluten-free and vegetarian, omit the cheese for a dairy-free and paleo-friendly dish.
from the NSM Nutrition Team recipe box
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