AuthorSelina RoseCategoryBreakfastDifficultyBeginnerPreheat oven to 450 degrees.
Grate sweet potatoes with box grater or food processor then wrap in paper towel to squeeze out excess moisture.
Grate zucchini and squeeze with paper towel to take out excess moisture.
Add grated potato to a 9″ pie pan with coconut oil or ghee, salt, and pepper, then mix and press evenly into the bottom and up the sides.
Bake for 20 minutes or until the potato is golden brown around the edges.
Remove and set aside then turn oven down to 350 degrees.
While the crust is baking, cook bacon in a skillet over medium heat until crisp. Remove to a paper towel-lined plate to drain.
In a skillet, sauté onions until translucent, 3-4 minutes. Add grated zucchini, tomatoes and arugula and sauté for 3-4 more minutes.
Add garlic and mix well for 30 more seconds then remove from heat
Whisk together eggs, salt, and pepper in a medium bowl.
Add the bacon and veggie mixture to the eggs, stir to combine.
Pour mixture over crust and bake for 30 minutes, or until top is light brown.
Let sit for 10 minutes before slicing and serving.
Ingredients
Directions
Preheat oven to 450 degrees.
Grate sweet potatoes with box grater or food processor then wrap in paper towel to squeeze out excess moisture.
Grate zucchini and squeeze with paper towel to take out excess moisture.
Add grated potato to a 9″ pie pan with coconut oil or ghee, salt, and pepper, then mix and press evenly into the bottom and up the sides.
Bake for 20 minutes or until the potato is golden brown around the edges.
Remove and set aside then turn oven down to 350 degrees.
While the crust is baking, cook bacon in a skillet over medium heat until crisp. Remove to a paper towel-lined plate to drain.
In a skillet, sauté onions until translucent, 3-4 minutes. Add grated zucchini, tomatoes and arugula and sauté for 3-4 more minutes.
Add garlic and mix well for 30 more seconds then remove from heat
Whisk together eggs, salt, and pepper in a medium bowl.
Add the bacon and veggie mixture to the eggs, stir to combine.
Pour mixture over crust and bake for 30 minutes, or until top is light brown.
Let sit for 10 minutes before slicing and serving.
