SERVES: 6 to 8 | PREP TIME: 20 minutes | COOK TIME: 35 to 40 minutes
Ingredients
3 sweet potatoes (1⅓ lb/600 grams)
About ⅓ cup (75 ml) coconut oil, divided, plus extra for greasing the springform pan
12 ounces (340 grams) Brussels sprouts, cut in half
2 pinches plus 1 teaspoon coarse sea salt
4 to 5 cups (160 to 200 grams) spinach, roughly chopped
1 cup (30 grams) fresh basil leaves, roughly chopped, plus an additional handful of leaves, chopped, for garnish
10 large eggs
1 teaspoon garlic powder
½ teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
Process
- Preheat the oven to 375°F (190°C).
- Cut the sweet potatoes lengthwise into wafer-thin planks (a mandoline helps with this task).
- Heat 2 tablespoons of the coconut oil in a large sauté pan over medium heat. Place 4 to 5 sweet potato slices in the pan and cook for less than a minute on each side, just until the sweet potatoes become soft. Once they are soft, remove to a paper towel–lined plate to drain. Repeat with the rest of the sweet potatoes, adding more coconut oil to the pan as needed.
- Once all the sweet potatoes slices are cooked, grease a springform pan thoroughly with coconut oil. Line the bottom of the pan with sweet potato slices until completely covered, then line the sides of the pan with sweet potato slices. If you are having trouble getting the sweet potatoes to stick to the side of the pan, use a bit more coconut oil to get them to stay in place.
- In the same pan the sweet potatoes were cooked in, heat 2 tablespoons of the coconut oil over medium heat and sauté the Brussels sprouts with a pinch of salt until slightly browned, about 10 minutes. Once browned, add the spinach and basil along with another pinch of salt and let cook for less than a minute, just to wilt. Remove from the heat to cool to room temperature.
- Whisk the eggs in a large bowl along with garlic powder, cayenne pepper, 1 teaspoon of salt, and pepper. Add the vegetable mixture to the eggs and mix well.
- Set the springform pan on top of a rimmed baking sheet to catch any spills and pour the egg mixture into the pan. Bake for 35 to 40 minutes or until the eggs are firm in the middle. Let rest for 10 to 15 minutes before serving. Garnish with the chopped fresh basil leaves.
