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Prep Time:30 minsAdditional Time:40 minsTotal Time:1 hr 10 minsServings:6Yield:6 slicesJump to Nutrition Facts
Prep Time:30 minsAdditional Time:40 minsTotal Time:1 hr 10 minsServings:6Yield:6 slices
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Yield:6 slices
Yield:
6 slices
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumsweet potato, peeled and thinly sliced (about 9 ounces)½teaspoonsalt, divided1tablespoonextra-virgin olive oil½cupchopped onion1tablespoonchopped fresh oregano or 1 teaspoon dried½cupjulienned sun-dried tomatoes (not oil-packed)¼cupsliced Kalamata olives4large eggs2large egg whites⅔cupshredded manchego cheese½cuplow-fat milk½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1mediumsweet potato, peeled and thinly sliced (about 9 ounces)
½teaspoonsalt, divided
1tablespoonextra-virgin olive oil
½cupchopped onion
1tablespoonchopped fresh oregano or 1 teaspoon dried
½cupjulienned sun-dried tomatoes (not oil-packed)
¼cupsliced Kalamata olives
4large eggs
2large egg whites
⅔cupshredded manchego cheese
½cuplow-fat milk
½teaspoonground pepper
DirectionsPreheat oven to 375°F. Coat a glass pie pan with cooking spray.Place sweet potato slices in a microwave-safe baking dish. Add 2 tablespoons water. Cover with plastic wrap. Make 2 or 3 slits in the plastic to vent steam. Microwave on High until tender, 3 to 4 minutes. Drain. When cool enough to handle, arrange the slices across the bottom and up the sides of the prepared pie pan, overlapping as necessary to cover. Sprinkle the sweet potatoes with 1/4 teaspoon salt.Heat oil in a medium skillet over medium heat. Add onion and oregano; cook, stirring, until starting to brown, 3 to 4 minutes. Remove from heat and stir in sun-dried tomatoes and olives. Spread evenly over the sweet potato crust.Whisk eggs and egg whites together in a medium bowl. Add cheese, milk, pepper and the remaining 1/4 teaspoon salt; whisk until well combined. Pour the egg mixture over the vegetables in the pie pan. Bake until set, about 35 minutes. Let stand for 5 minutes before cutting into wedges.Originally appeared: EatingWell.com, April 2020; updated September 2022
Directions
Preheat oven to 375°F. Coat a glass pie pan with cooking spray.Place sweet potato slices in a microwave-safe baking dish. Add 2 tablespoons water. Cover with plastic wrap. Make 2 or 3 slits in the plastic to vent steam. Microwave on High until tender, 3 to 4 minutes. Drain. When cool enough to handle, arrange the slices across the bottom and up the sides of the prepared pie pan, overlapping as necessary to cover. Sprinkle the sweet potatoes with 1/4 teaspoon salt.Heat oil in a medium skillet over medium heat. Add onion and oregano; cook, stirring, until starting to brown, 3 to 4 minutes. Remove from heat and stir in sun-dried tomatoes and olives. Spread evenly over the sweet potato crust.Whisk eggs and egg whites together in a medium bowl. Add cheese, milk, pepper and the remaining 1/4 teaspoon salt; whisk until well combined. Pour the egg mixture over the vegetables in the pie pan. Bake until set, about 35 minutes. Let stand for 5 minutes before cutting into wedges.
Preheat oven to 375°F. Coat a glass pie pan with cooking spray.
Place sweet potato slices in a microwave-safe baking dish. Add 2 tablespoons water. Cover with plastic wrap. Make 2 or 3 slits in the plastic to vent steam. Microwave on High until tender, 3 to 4 minutes. Drain. When cool enough to handle, arrange the slices across the bottom and up the sides of the prepared pie pan, overlapping as necessary to cover. Sprinkle the sweet potatoes with 1/4 teaspoon salt.
Heat oil in a medium skillet over medium heat. Add onion and oregano; cook, stirring, until starting to brown, 3 to 4 minutes. Remove from heat and stir in sun-dried tomatoes and olives. Spread evenly over the sweet potato crust.
Whisk eggs and egg whites together in a medium bowl. Add cheese, milk, pepper and the remaining 1/4 teaspoon salt; whisk until well combined. Pour the egg mixture over the vegetables in the pie pan. Bake until set, about 35 minutes. Let stand for 5 minutes before cutting into wedges.
Originally appeared: EatingWell.com, April 2020; updated September 2022
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Nutrition Facts(per serving)192Calories13gFat10gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
