Layered Potato Asparagus Quiche Ingredients: 1 small sweet potato (5 ounces) peeled and thinly sliced 1 small russet potato (5 ounces) peeled and thinly sliced 1/2 medium red onion, thinly sliced 1 teaspoon olive oil 1/8 garlic salt 1/8 pepper 3 eggs 3/4 cup egg whites* 1/4 teaspoon garlic salt 1/4 teaspoon Italian seasoning 1/4 teaspoon dried parsley 1/8 teaspoon black pepper 1 tablespoon 2% milk (any milk is fine) 1/4 cup shredded parmesan 3.5 ounces asparagus, ends removed and chopped (leave a few stalks out for topping) *I used boxed liquid egg whites but you could also use 6-7 egg whites Instructions: Line 9inch round baking dish with foil (for easy removal) and grease well. I used olive oil cooking spray Layer the sweet potato, russet potato and red onion. Drizzle on 1 teaspoon of olive oil along with salt and pepper. Using your finger tips, gently spread the oil and seasonings around until all the vegetables are coated. Roast in the oven for 15 minutes. As the onion and potatoes roast, combine the eggs, egg whites, seasonings, milk and parmesan into a bowl and using a whisk, mix really well. Once the potatoes are soft (about 15 minutes) take the pan out and sprinkle the asparagus over the potatoes. Pour the egg mixture over everything and place any remaining onion and asparagus on top for decoration. Place back into the oven for 25 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes before cutting into. Enjoy! Recipe source - samanthaskitchentable.blogspot/
Posted on: Tue, 06 Jan 2015 07:22:00 +0000
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