Description
A savory blend of flavors mixed in a classic breakfast dish.
Ingredients
- FOR THE CRUST:
- 1 cup Whole Wheat Flour
- 4 Tablespoons Butter, Melted
- ½ teaspoons Onion Powder
- ½ teaspoons Garlic Powder
- 1 pinch Salt
- 4 Tablespoons Unsweetened Almond Milk
- FOR THE FILLING:
- 1 Tablespoon Olive Oil
- 1 cup Fingerling Potatoes, Thinly Sliced
- 1 cup Asparagus Stalks, Chopped And Ends Cut Off
- 5 whole Eggs, Beaten
- 1 teaspoon Minced Garlic
- 2 Tablespoons Unsweetened Almond Milk
- ½ cups Shredded Sharp Cheddar Cheese
- Salt And Pepper
Preparation
For the crust, mix all ingredients together. Form a ball of dough and press into an 8-inch pie dish. Set aside. Preheat oven to 400ºF.
For the filling, heat olive oil in a pan. Add sliced potatoes and chopped asparagus. Season with salt and pepper. Cook on medium heat until potato slices begin to soften. Meanwhile, whisk together eggs, minced garlic, almond milk, cheese, and salt and pepper. Once potatoes and asparagus have softened slightly (about 10 minutes), add to egg mixture.
Pour egg mixture into your pie dish with the crust in it. Bake for 30-35 minutes, until eggs are cooked and edges begin to brown slightly.
